Wholegrain Spelled Bread,
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 21 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 900 g flour, (spelled flour)
- 100 g flour, (whole rye)
- 20 g salt
- 650 ml water
- 20 g yeast
- 2 teaspoons honey
Print Recipe
Pin Recipe Instructions
- The water specification is approximate. Depending on the consistency of the flour, you need a little more or less.
- For the food processor:
- Dissolve the yeast in approx. 500 ml of lukewarm water.
- Put all other ingredients in the mixing bowl. Process with the yeast water in the food processor. Add warm water as needed. Let knead for about 5 minutes.
- Without a food processor:
- Mix the spelled flour, wholemeal rye flour and salt. Dissolve the yeast in lukewarm water (approx. 500ml).
- Add the honey to the flour.
- Knead a dough from the flour mixture and the water, add a little more water if necessary. Knead the dough well. Let rest for 20 minutes and knead again.
- Further processing:
- Put in a bread pan or form a loaf of bread. Let the dough rise for about 45 minutes.
- Place the drip pan on the bottom of the oven.
- Preheat the oven to 240 ° top and bottom heat.
- Put the loaf of bread on the middle rack in the oven, pour a cup of cold water into the drip pan.
- Bake for 10 minutes at 240 °, then switch down to 200 ° and bake for another 45 minutes.
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