John Myers
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Ingredients
Ingredients for bread dough:
- 400 g Rye flour type 1150
- 300 g Spelt flour type 630
- 200 g Wheat flour type 550
- 50 g Flax seeds
- 20 g Salt
- 650 ml Lukewarm water
- 2 packet 10 gr dry yeast
for the yeast preparation:
- 1 tsp Honey liquid
- 50 ml Lukewarm water
- Some wheat flour for the work surface
Instructions
Preparation:
- Pour dry yeast, honey and water (lukewarm) into a higher container and stir everything thoroughly. Let stand for a short time until the yeast starts to work (formation of bubbles)
- In the meantime, weigh the types of flour ... add salt and flaxseed and mix thoroughly. Heat water. Lightly grease a bread pan and have it ready.
Preparation of the dough:
- Make a well in the flour mixture and pour in the water. Pour the yeast on top. Work everything through thoroughly with the dough hook of the mixer until a compact dough is formed.
- Then lightly flour the work surface with wheat flour and put the dough on top. Flour your hands and knead the dough thoroughly again. Now shape an elongated loaf out of it ... place it in the baking pan with the bottom facing down.
- Lightly dust the dough with flour ... use a knife to cut any pattern into the surface (1cm deep). Cover with a cloth and let rest in a warm place. It took my bread 40 minutes to double its volume.
Baking time + temperature:
- Preheat the oven in good time beforehand. O / U heat 220 °. Baking time: 15 minutes at 220 ° ... then reduce to 200 ° and bake for another 35 minutes. Bake for 15 minutes without a pan. Already now place an ovenproof bowl with hot water (150ml) on the bottom of the oven.
- Before putting the bread dough in the oven, carefully brush (or spray) the surface with hot water. Slide into the oven on the 2nd rail from below and bake as described above.
- Take the pan out of the oven after 50 minutes ... take the bread out of the pan and put it in the oven again for 15 minutes without it. Now the bread gets its nice crispy crust. Then leave to cool completely on a wire rack ... and only then cut.
- The bread tastes good, both under jam and jelly, as well as topped with cheese or sausage / ham. I especially like it topped with tomato slices.
Tip:
- From my own experience, I know that bread of this size is enough for 2 people. I bake it anyway because I cut half of the bread completely and freeze the slices in portions. So I always have fresh bread when I don't have time to bake.
- It is only important to let the bread defrost in the refrigerator. Then it feels as if it is fresh and also lasts a little.
Nutrition
Serving: 100gCalories: 186kcalCarbohydrates: 38.6gProtein: 5.6gFat: 0.7g
