Spelled-rye-wheat Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 2 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 350 g wholemeal rye flour
- 150 g spelled flour type 1050
- 300 g wheat flour type 405
- 7 g yeast (baker`s yeast)
- 5 g dry yeast
- 1 teaspoon, heaped salt
- Use 400 ml water, possibly half the buttermilk
- a little fat
- possibly grains and / or herbs
- possibly honey or agave juice, sugar beet juice, sugar
Print Recipe
Pin Recipe Instructions
- Mix the sifted flour with the salt and dry yeast. I did not use the slightly warmed up liquid, buttermilk, and stir in any grains, herbs, spices and honey. Knead well for 5 - 10 minutes on the worktop dusted with flour. Let rise to double size under a cloth at room temperature for 30 minutes.
- In the meantime, water the Römertopf well covered with cold water for 20 minutes. Then put the dough, kneaded well again, lengthways into the greased and lightly floured dish (sprinkle grains on it if necessary) and press down a little. Cover again with a cloth and let rise for 30 minutes. It should increase significantly again.
- Then brush the dough with a little salted water and cut lightly lengthways. Put the lid on. Place in the cold oven on the rack on the lowest rail. Never put Roman pots in preheated ovens.
- At 250 ° C top / bottom heat, convection 220 ° C, gas: level 5, bake for 1 hour. Remove the lid after approx. 50 minutes so that it can be crispy. Be careful, every stove reacts differently.
- I tried this recipe for the first time and the bread turned out very nicely fluffy, soft and crispy. I changed the baking dry yeast because I had nothing else. It worked out wonderfully for me. You can of course only use one variety.
- Makes 1 kg of bread.
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