Light Spelled Bread
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 2 hrs 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g spelled flour, type 1050, or wheat flour
- 2 teaspoons, leveled salt
- 2 teaspoons, leveled sugar, or fructose
- 50 g mararine
- 300 ml water, or milk, or soy milk
- 21 g fresh yeast or 1 pack dry yeast
- 10 g natural yourt
- 10 g lemon juice
- 10 g apple cider vinear, or fruit vinear
Print Recipe
Pin Recipe Instructions
- Warm the water / milk and dissolve the yeast in it. Mix yoghurt, lemon juice and vinegar together = sourdough substitute - this will make the bread nice and loose. Put the remaining ingredients in a mixing bowl, add the dissolved yeast and the sourdough substitute and knead the dough with the dough hook of the hand mixer until it loosens from the edge of the bowl.
- Cover the mixing bowl with a tea towel and let the dough rise in a warm place for about 45 minutes.
- In the meantime, knock out a 24-inch loaf pan with baking paper so that the bread does not stick in the pan afterwards.
- Pour the dough into the loaf pan and press it into shape so that the dough fills the shape evenly. Cover the dough again and let rise for about 45 minutes.
- Preheat oven. Top / bottom heat: 200 ° C, hot air: 180 ° C
- Bake the bread on the middle rack for about 40-45 minutes, depending on the desired browning.
- Take the mold out of the oven, let it cool down for 10 minutes and carefully remove the baking paper from the bread.
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