John Myers
Spelled – Wheat – Rye Bread from My Bakery
The perfect spelled – wheat – rye bread from my bakery recipe with a picture and simple step-by-step instructions.
Spelled – wheat – rye bread from my bakery
- 10 g Fresh yeast
- 125 ml Kefir
- 125 ml Jumbo Coffee (The Elephant Beans)
- 35 g *Sauerteig aus Brotteig
- 75 g Rye flour 1150
- 25 g Spelled flour 1050
- 200 g Spelled flour 630
- 100 g Wheat flour 1050
- 2 tsp Salt
- 1 tsp Barley malt extract
- Brew the coffee beforehand and let it cool down so that it is lukewarm. First put the fresh yeast and kefir in a mixing bowl (food processor). Then add the lukewarm coffee. Mix together once. Then add the remaining ingredients.
- Knead everything together for about 10 minutes. Then cover the whole thing and place in a warm place. Let GO there for about 90 minutes. Then lightly dust a work surface. Take the bread dough out of the bowl and fold it on the floured surface until you get a loaf of bread.
- Take a bread pan and grease it. Add loaf of bread. I have given the bread an extraordinary pattern. I took my “Smiley – cookie cutter”. Press this shape into the bread and then lightly flour it. Close with the lid.
- Preheat the oven to 230 degrees top / bottom heat. Place on the grid and slide into the bottom rail. Let it bake for 1 hour. Remove the lid for the last 5 to 10 minutes so that the bread has a nice crust.
- After baking, let the bread cool down briefly in the bread pan. Then turn the whole thing over on a grid and let it cool down completely. * Link: Sourdough made from bread dough
Facebook Comments