Summary

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)

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Instructions

1. 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.
2. Dissolve the yeast in the tea. Mix the flour, sugar and salt in a bowl.
3. 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).