Spelled Loaf
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 35 mins |
| Total Time | 2 hrs 50 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g spelled flour, T 1050
- 200 g spelled flour, T 812
- 0.5 ½ cube yeast
- 0.5 tablespoon ½ sugar
- 15 g salt
- 300 ml water
- 3 bags tea, fennel, aniseed and caraway seeds
- 3 tablespoon rapeseed oil
- 1 tablespoon malt, (barley malt)
Print Recipe
Pin Recipe Instructions
- Bring the water to the boil and let the tea steep for 7 minutes. Remove the tea bags and fill up to 300 ml with cold water and let cool down lukewarm.
- Dissolve the yeast in the tea. Mix the flour, sugar and salt in a bowl.
- Stir in the barley malt, oil and yeast mixture and knead with a hand mixer (dough hook) to form a smooth dough. Cover the bowl with cling film and let rise in a warm place for 45 minutes. Then knead well again with your hands and shape into a round loaf. Place on a baking sheet lined with baking paper and cover with a tea towel. Let rest at room temperature for approx. 45 minutes. Then cut several times with a sharp knife and brush with water. Place a bowl of water in the oven and bake in the preheated oven at O / U 220 ° on the 2nd rack for 35 minutes (do a tapping test).
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