Whole Grain Bread
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 1 hr |
| Total Time | 2 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 g spelled flour type 630
- 200 g wholemeal spelled flour
- 200 g wholemeal rye flour
- 11 g salt
- 10 g honey
- 140 g sourdouh
- 310 g water
- 7 g yeast
Print Recipe
Pin Recipe Instructions
- The bread can be baked in the bread maker if it has a wholemeal function. Or you can bake it in the traditional way in a square loaf pan.
- It works like this: Put all the ingredients together in a bowl and mix. First knead slowly for 10 minutes and then quickly for 2 minutes with the hand mixer. Then let the dough rest for approx. 40 minutes. Then knead again and place in the prepared, greased loaf pan. Let it go again for 40 minutes.
- Bake in the preheated oven at 250 ° C for 5 minutes. Then turn down the temperature and bake at 200 ° C for another 55 minutes.
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