Spelled – Seeds – Bread
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 2 hrs 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g spelled flour (type 1050)
- 500 g spelled flour (wholemeal spelled flour)
- 1 cube yeast
- 700 ml water, lukewarm
- 2 teaspoons cane sugar
- 4 teaspoons salt
- 150 g seeds, mixed
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast with the cane sugar in the lukewarm water. Put the flours in a bowl and spread the salt around the edge. Add the yeast mixture to the flour and knead everything into a loose dough.
- This should still be a little mushy, because now the seed mixture is added, which is kneaded under the dough. If the dough is too firm, add a little more lukewarm water. Let the dough rise in the bowl at room temperature for 1 hour.
- Then knead the dough again, place in a floured proofing basket and let rise for another hour. Place the bread on a baking sheet and place in the oven preheated to 200 ° C. After 10 minutes, reduce the temperature to 180 ° C.
- The bread is ready if it sounds hollow when you knock it on the underside, after about 45 minutes.
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