Spelled Einkorn Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g wholemeal spelled flour
- 250 g einkorn flour
- 50 g flaxseed, crushed
- 1 teaspoon, leveled sugar
- 1 cube yeast or dry yeast
- 2 teaspoons salt
- 3 tablespoon fruit vinegar
- 400 g water, lukewarm
Print Recipe
Pin Recipe Instructions
- Put the spelled, einkorn and crushed flaxseed together in a bowl, form a hollow, add sugar and yeast (or dry yeast), mix with a little lukewarm water and let rise for approx. 5 - 10 minutes. During this time I prepare my baking pan and line it with baking paper. Then mix gently, add salt and fruit vinegar as well as about 3/4 of the lukewarm water and knead. Gradually knead in the rest of the water until the dough has a consistency similar to a sponge cake. DO NOT let the dough rise! Pour the dough into the prepared loaf pan, put it in the cold oven, place a cup filled with water in the oven and bake at 220 ° C top / bottom heat or 200 ° C hot air for about 1 hour. Tip: If desired, flaxseed can be replaced by other seeds or bread spices can be added.
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