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
Light Raisin Bread with Spelled and Rye Flour
Light Raisin Bread with Spelled and Rye Flour

Instructions

  1. Dissolve the yeast in the milk, let stand for 10 minutes.
  2. 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.
  3. Bake in an oven preheated to 230 degrees for 25-30 minutes.

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