Simple Wholemeal Spelled Wheat Bread
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g wheat flour, (whole rain), freshly round
- 500 g spelled flour, (oriinal spelled flour), freshly round
- 1 handful sunflower seeds
- 1 handful flax seeds
- 1 tablespoon sea salt
- 1 cube yeast
- 6 dl water, room temperature
- 1 teaspoon honey
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast and honey in the water. Mix all ingredients in a bowl, add the liquid and knead by hand in the bowl for 10 minutes, from the outside in. Cover the bowl with a damp cloth and let rise for 20 minutes.
- Take the dough out of the bowl and knead by hand for 10 minutes.
- Halve the dough, form two loaves of bread and scratch a few millimeters deep diagonally with a serrated knife. Place the bread on a baking sheet and let it rest for 15 minutes.
- Preheat the oven to 280 ° C.
- Slide in the baking sheet, pour some water into the oven and bake for 20 minutes at 230 ° C. Lower the temperature to 160 ° C and bake for another 30 minutes. The bread is ready when it sounds hollow when you tap the ground.
- Background information:
- Freshly ground bread flour still contains the nutrients that are lost through oxidation during storage. If you use water at room temperature, the yeast will rise a little slower, but the bread will be better.
- While kneading, beat one side of the dough in the middle and press flat. Then turn the dough a little and continue like this. The dough has a high surface tension.
- If the loaves are turned in wholemeal flour before baking, they get a rustic look.
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