Rye – Spelled Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 600 g sourdouh / rye sourdouh
- 300 g flour, (rye flour type R 960)
- 150 g spelled flour
- 150 g water
- 2 teaspoons salt
- 2 teaspoons spice mix for bread
- 0.5 ½ point yeast, (dry yeast)
Print Recipe
Pin Recipe Instructions
- Knead all ingredients in a mixer until smooth, then leave to rest for 30 minutes. Then knead again.
- Work on a floured surface with floured hands to form a loaf of bread. Then place in a proofing basket dusted with flour and let it rest until the volume has increased significantly. Approx. 2 to 4 hours.
- Preheat the oven to the highest setting and bake for 15 minutes, always splash some water on it, then turn it down to 190 ° and bake for another 60 minutes.
- If you knock on the bottom of the bread, it should sound dull, then it is baked.
- Let it cool down on a wire rack only after approx. 12-24 hours!
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