Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 250 g wheat flour, type 405
- 250 g spelled flour
- 100 g rye flour (whole rain)
- 450 ml water, lukewarm
- 2 bag / s dry yeast
- 2 ½ tablespoon vinegar
- 2 teaspoons salt
- 1 teaspoon sugar
- Fat, for the shape
- Flour, for the mold
Print Recipe
Pin Recipe Instructions
- Mix all ingredients and add the lukewarm water. Mix the tough dough well with the hand mixer until a uniform mixture is obtained and there is no more flour left on the walls of the bowl. Due to the stickiness of the dough, I advise against kneading by hand.
- Grease a bread pan and dust with flour. Pour the dough in and cover with a damp cloth and let rise in a warm place for 30 minutes.
- If you want it to go quickly, you can put the dough in the oven without letting it rise. Nevertheless, I would recommend a short rest period of half an hour.
- Bake for about 50 minutes at 175 degrees.
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