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Bread / Roll: Wholegrain Spelled Bread

5 from 7 votes
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 365 kcal

Ingredients
 

  • 300 g Wholemeal spelt 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.

Instructions
 

  • 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.

Nutrition

Serving: 100gCalories: 365kcalCarbohydrates: 48.7gProtein: 6.5gFat: 15.9g
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Written by John Myers

Professional Chef with 25 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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