Spelled-rye-nut Bread No. 4
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 2 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g spelled flour type 630
- 200 g wholemeal rye flour
- 100 g nuts your choice, rouhly chopped
- 1 pinch bread spice mix
- 1 teaspoon sugar
- 1 ½ teaspoon salt
- 1 pack dry yeast
- 0.5 ½ pack sourdough extract, dry
- 350 ml water, warm
Print Recipe
Pin Recipe Instructions
- Mix everything well, knead thoroughly and cover and let rise in a warm place for 45 minutes. Knead again and shape into a loaf on baking paper on the baking sheet, let rise again for 30 minutes and then bake in the oven preheated to 230 ° C for 15 minutes, then switch down to 200 ° C and bake for another 30 minutes. Put a small bowl of water in the oven when baking.
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