John Myers
Contents
show
Bread / Rolls: Spelled and Herb Bread with Flax Seeds
The perfect bread / rolls: spelled and herb bread with flax seeds recipe with a picture and simple step-by-step instructions.
dough
- 350 g Spelled flour
- 150 g Flaxseed de-oiled, defatted
- 1 tbsp Flaxseed crushed
- 1 packet Dry yeast
- 250 ml Water warm
garnish
- 1 tsp Herbs of Provence
- 0,5 tsp Dried basil
- 0,5 tsp Chervil rubbed
- 0,5 tsp Dried marjoram
- 0,5 tsp Dried sorrel
- 0,5 tsp Dried celery leaves
Feinschiff
- 1 tbsp Peanut oil
- 1 tbsp Salt from the mill
Dough production
- Mix (wholegrain and flaxseed) flour with flaxseed, yeast and herbs in a large key like with water to form a homogeneous and heavy (sticky) dough for about 10 – 15 minutes … Knead the dough in a warm place let rise twice the volume (30 – 60 minutes)
Give shape like baking
- Knead the dough briefly with oil and salt and shape into bread or rolls … place on a baking sheet lined with baking paper … place the sheet on the middle rail in the !! COLD !! Slide the oven and let it rest at 50 ° C for approx. 20 minutes … set to 150 ° C for the convection like a fireproof bowl with some water (on the bottom of the oven) and for approx. 30 minutes (for small rolls and rolls) Bake until crispy … after the end of baking, let it rest in the oven for another 10-15 minutes and then let it cool down on the (hot) baking sheet
Inventory
- Cut cold bread into slices and freeze with aluminum foil between the slices, defrost individually as required and enjoy
Ingredient info: ‘LEINMEHL’
- Defatted and de-oiled flaxseed is the ‘waste product’ from flaxseed oil production. The pressed kernels are dried and loosened and processed as ‘flax flour’.
Facebook Comments