Rye – Spelled – Bread

by Editorial Staff

Summary

Prep Time 25 mins
Total Time 25 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 40 g yeast
  • 0.5 liter ½ water, lukewarm
  • 1 teaspoon sugar, brown (also cane sugar)
  • 40 g quark (low-fat quark)
  • 300 g flour (type 1150)
  • 350 g flour (whole spelled)
  • 2 teaspoons salt
  • 100 g sunflower seeds or pumpkin seeds or pine nuts etc. as desired
  • possibly fat for the mold
  • possibly flour for the mold
Rye – Spelled – Bread
Rye – Spelled – Bread

Instructions

  1. Whisk the yeast with the water, sugar and quark. Gradually add the flour, salt and kernels of your choice. Knead all ingredients into a smooth dough. Let it rise in a warm place for about 30 minutes.
  2. Line a loaf pan (30 cm) with baking paper or grease and sprinkle with flour. Pour the dough into the mold, cut lightly with a knife and brush with water. If you like, you can sprinkle additional seeds on top. Place the bread on the lower rack in the cold oven.
  3. Bake at 220 ° C for about 50 minutes.
  4. Cover the loaf of bread for the last 20 minutes so that it does not get too dark.
  5. Tips: If you only have a smaller loaf pan, you can simply remove some dough and use it to bake bread rolls at the same time.
  6. As a small variation, you can also use spelled flour instead of rye flour.

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