Light Spelled and Rye Mixed Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 4 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 350 g spelled flour, type 630
- 150 g rye flour, type 997
- 1 teaspoon, heaped salt
- 25 g yeast, fresh
- 300 ml water, warm
- 2 tablespoon olive oil
- 1 tablespoon apple cider vinegar
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast in the water, let stand for 10 minutes.
- Mix the flour with the salt, make a well and add the yeast water. Put the oil and vinegar 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 and then let it rest for 10 minutes.
- Now shape the dough into a body and let it rise until it has doubled.
- Bake in the oven preheated to 230 degrees for 25-30 minutes.
- It also tastes very good if some of the flour is replaced with sunflower seeds and / or sesame seeds.
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