Contents
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Ingredients
- 500 g Spelt flour
- 50 g Rye flour 1150
- 1 Egg yolk
- 5 g Yeast
- 75 g Sourdough
- 14 g Salt
- 380 ml Cold water
Instructions
- Put all ingredients in a food processor and slowly knead for 10 minutes. Then 8 minutes quickly until the dough has separated from the edge.
- Brush a bowl with oil, cover with the batter and place in the refrigerator overnight.
- Preheat the oven to 230 C ° the next day, dump the dough, divide it into 2 equal parts and shape it into a roll. Now turn in opposite directions from both ends. Place on the baking stone and bake for 35-40 minutes.
Nutrition
Serving: 100gCalories: 192kcalCarbohydrates: 40.1gProtein: 4.3gFat: 1.3g