John Myers
Bread: Rye-spelled Bread with Rapeseed
The perfect bread: rye-spelled bread with rapeseed recipe with a picture and simple step-by-step instructions.
- 200 g Rye flour
- 250 g Wholemeal spelled flour
- 8 g Dry yeast or a cube of fresh
- 50 g Rapeseed flour
- 20 g Rapeseed
- 1 Tl Brown mustard flour
- 300 g Buttermilk, lukewarm
- 1,5 Tl Salt
- 1 Tl Apple cabbage
- 1 person means 1 bread
- Put all the ingredients in a bowl. Pour the buttermilk on the yeast. Then stir everything with the machine for about 5 minutes.
- Then place in the oven preheated to 40 degrees to go. When the volume has increased significantly, shape one or 2 loaves of bread and let rise again.
- After about half an hour, set the oven to 190 degrees, place a drip pan with water on the bottom of the oven and bake for about 50 minutes. If the bread sounds hollow when you knock it, it’s done.
- This is a spicy bread which, of course, tastes particularly delicious with cheese. I baked with rapeseed and rapeseed flour for the first time. I highly recommend it. It’s a completely different taste.
- The preparation time is always given for my bread without “walking time”.
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