Ingo`s Quick Spelled Rye Bread
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g wholemeal spelled flour
- 250 g rye flour, dark
- 75 g sunflower seeds
- 75 g flaxseed meal
- 450 ml water, lukewarm
- 0.5 ½ cube fresh yeast
- 2 tablespoon apple cider vinegar
- 2 teaspoons salt
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Mix the spelled and rye flour with the sunflower seeds, the linseed and 2 teaspoons of salt.
- Completely dissolve half a cube of yeast in 450 ml of lukewarm water and a pinch of sugar.
- Add 2 teaspoons of apple cider vinegar and the water-yeast mixture to the flour and knead everything with the hand mixer to a smooth dough.
- Put the dough in a 25 to 30 cm long cake tin, smooth it out and put it in the cold oven. Now set the oven to 200 degrees top / bottom heat and bake the bread for 60 minutes. After about 10 minutes of baking time, cut once lengthways into the bread.
- The core mixture can be changed at will, but should always be approx. 150 g. I also like to make the bread simply with 150 g sunflower or pumpkin seeds.
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