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Rustic emmer wholemeal bread for the bread maker

updated

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Ingredients for 1 servings:

  • 250 g buttermilk
  • 250 g water
  • 20 g honey
  • 1 tbsp, heaped salt
  • 1 pinch(s) nutmeg, freshly grated
  • 25 g rye sourdough, dried
  • 350 g wholemeal emmer flour
  • 200 g spelt flour type 630
  • 1 ½ tsp dry yeast
  • 50 g salad seed mix

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 4 hours; Total time approx. 5 hours 10 minutes

with kernel mix, without wheat

Add the ingredients to the bread maker in the order listed. Program the bread maker: – Regular (or Whole Wheat) – Size L – Dark crust (as desired)

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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