Rye and Spelled Bread
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 3 hrs 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g wholemeal rye flour
- 200 g wholemeal spelled flour
- 15 g dry sourdouh
- 0.5 ½ cube fresh yeast or 1 pack dry yeast
- 400 ml water, lukewarm
- 1 teaspoon salt
- possibly grains as desired
- possibly bread spice mix
Print Recipe
Pin Recipe Instructions
- Dissolve the fresh yeast in a little water while mixing the dry ingredients. Then mix everything together and knead well.
- Cover the dough and leave it to rise in a warm place for 2 hours - longer does not hurt.
- Then knead the dough again and pour it into a greased dish. Be careful, the dough sticks. Place the mold together with a bowl of water in the cold oven and bake the bread at 180 ° C (convection, top / bottom heat: 200 ° C) for 60 minutes.
- If you like, you can refine the bread with sunflower or pumpkin seeds, other grains, bread spices, roasted onions - or whatever you like.
- Personally, I usually use herbal salt instead of normal salt and sprinkle some ground rye on top before baking.
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