in Recipes

Spiced Country Bread No. 8

updated

Spread the love

Ingredients for 1 servings:

  • 150 g wholemeal rye flour
  • 450 g spelt flour type 1050
  • 1 pack of sourdough extract
  • 2 packets of dry yeast
  • 1 tbsp salt
  • 1 tsp bread spice mix
  • 500 ml water

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 35 minutes

mild taste with a fine crust

Combine the dry ingredients and knead well with the water. Let the dough rise in a warm place for 1 hour. Knead again, then transfer it to a 26cm loaf pan, silicone mold, or oiled baking sheet and let it rise for another 20 minutes. Preheat the oven to 220°C (top/bottom heat). Pierce the surface of the dough with a skewer, such as a knitting needle, and bake for 15 minutes. Then reduce the heat to 180°C (350°F) and bake for another 45 minutes. If you like a crispy crust, remove the bread from the pan and place it back on the oven rack at 150°C (300°F) for another 10 minutes.

Facebook Comments

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.

Lime risotto with spinach

Colorful potato noodle pan