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Wholemeal bread, simple

updated

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Ingredients for 5 servings:

  • 200 g wholemeal spelt flour
  • 300 g wholemeal flour
  • ¼ liter yogurt
  • ¼ liter of lukewarm water
  • 1 tsp, heaped salt
  • 0.33 bags of sourdough granules
  • 1 sachet of dry yeast

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours

Mix all ingredients with a mixer for about 5 minutes, let rest for 30 minutes. Stir again and pour into a loaf pan. Let rest for another 30 minutes. Bake at 210°C (425°F) for 20 minutes, then reduce the oven temperature to 150°C (300°F) and bake for another 30 minutes.

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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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