John Myers
Bread / Roll: Wholegrain Spelled Bread
The perfect bread / roll: wholegrain spelled bread recipe with a picture and simple step-by-step instructions.
- 300 g Wholemeal spelled flour
- 100 g Rye flour
- 12 g Salt
- 1 teaspoon Ground caraway
- 21 g Fresh yeast – half a cube
- 75 g Natural sourdough liquid in a bag
- 1 tablespoon Extra virgin olive oil
- 150 ml Water – approx.
- Put the flour, salt, caraway powder, crumbled yeast and sourdough into the bowl of the food processor and mix for about two minutes on a medium setting
- Now slowly add cold water, let stir – switch back to a lower setting – until the dough comes off the edge of the bowl but does not stick.
- Now add the oil and knead the dough for about 10 minutes.
- Shape a loaf, place on a baking sheet, cut into it with a sharp knife, spray with salt water, cover with a large bowl and let rise in the oven at about 40 degrees until the volume has doubled.
- Remove the bowl, spray again with salt water, dust with flour and then bake at 210 degrees for about 45 minutes.
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