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)
Rye – Spelled Bread
Rye – Spelled Bread

Instructions

  1. Knead all ingredients in a mixer until smooth, then leave to rest for 30 minutes. Then knead again.
  2. 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.
  3. 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.
  4. If you knock on the bottom of the bread, it should sound dull, then it is baked.
  5. Let it cool down on a wire rack only after approx. 12-24 hours!

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