Light Raisin Bread with Spelled and Rye Flour
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 4 hrs |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 350 g spelled flour, type 630
- 150 g rye flour, type 997
- 3 tablespoon sugar
- 3 pinches salt
- 25 g yeast, fresh
- 50 g butter, melt
- 300 ml milk, lukewarm
- 1 lemon (s), including the grated zest
- 150 g raisins
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast in the milk, let stand for 10 minutes.
- Mix the flour with the salt, sugar and lemon zest, make a well and add the yeast milk. Put the melted butter on the edge. Mix everything loosely, let rest for 5 minutes. Then knead in the food processor for at least 5 minutes until the dough is elastic. Dust the dough all around with flour, return to the bowl, cover with foil and let rise for approx. 1 1/2 hours. When it has doubled, knead again for a few minutes. Now knead in the raisins and then let them rest for 10 minutes. Now shape the dough into two loaves, brush with water or a little milk and let rise until it has doubled.
- Bake in an oven preheated to 230 degrees for 25-30 minutes.
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