John Myers
Provence Spelled Bread
The perfect provence spelled bread recipe with a picture and simple step-by-step instructions.
- 100 ml Milk 1.5% cold
- 100 ml Water cold
- 1 pinch Salt
- 1 pinch Cane sugar
- 180 g Wheat flour type 405 or type 550
- 120 g Wholemeal spelled flour
- 50 g Oatmeal
- 0,5 packet Dry yeast 1/2 packet
- 20 g Walnuts – cut into small pieces –
- 20 g Prunes – cut into small pieces-
- 1 teaspoon “Bio” Lavendel getrocknet
- Put everything in the specified order up to and including the dry yeast in the BBA (bread maker) and start the whole grain “Level I” program. When the “additional ingredients” signal sounds, add the last 3 ingredients. After that, everything will be done automatically. Duration approx. 3.5 hours BBA (company Unold)
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