Rustic Rye – Spelled Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 55 mins |
| Total Time | 3 hrs 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g sourdouh, (rye sourdouh)
- 360 g rye flour
- 100 g spelled flour
- 200 g wheat flour, (universal)
- 400 g water, lukewarm
- 1 ½ tablespoon salt
- 2 tablespoon bread spice mixture
- 1 tablespoon pumpkin seed oil
Print Recipe
Pin Recipe Instructions
- Knead all ingredients in the food processor on the lowest setting for 10 minutes, then let rest for 30 minutes.
- Turn the dough out onto a floured surface and knead firmly by hand (work), place in a proofing basket and let rise for about 2 hours.
- Put in the preheated oven at 250 ° and bake for about 15 minutes, steaming tightly in between. Then bake for about 40 minutes at 190 °.
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