John Myers
Contents
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Ingredients
dough
- 350 g Spelt flour
- 150 g Flaxseed de-oiled, defatted
- 1 tbsp Flaxseed crushed
- 1 packet Dry yeast
- 250 ml Water warm
garnish
- 1 tsp Herbs de Provence
- 0,5 tsp Dried basil
- 0,5 tsp Chervil rubbed
- 0,5 tsp Dried marjoram
- 0,5 tsp Dried sorrel
- 0,5 tsp Dried celery leaves
Feinschiff
- 1 tbsp Peanut oil
- 1 tbsp Salt from the mill
Instructions
Dough production
- Mix (wholegrain and flaxseed) flour with flaxseed, yeast and herbs in a large key like with water to form a homogeneous and heavy (sticky) dough for about 10 - 15 minutes ... Knead the dough in a warm place let rise twice the volume (30 - 60 minutes)
Give shape like baking
- Knead the dough briefly with oil and salt and shape into bread or rolls ... place on a baking sheet lined with baking paper ... place the sheet on the middle rail in the !! COLD !! Slide the oven and let it rest at 50 ° C for approx. 20 minutes ... set to 150 ° C for the convection like a fireproof bowl with some water (on the bottom of the oven) and for approx. 30 minutes (for small rolls and rolls) Bake until crispy ... after the end of baking, let it rest in the oven for another 10-15 minutes and then let it cool down on the (hot) baking sheet
Inventory
- Cut cold bread into slices and freeze with aluminum foil between the slices, defrost individually as required and enjoy
Ingredient info: 'LEINMEHL'
- Defatted and de-oiled flaxseed is the 'waste product' from flaxseed oil production. The pressed kernels are dried and loosened and processed as 'flax flour'.
Nutrition
Serving: 100gCalories: 218kcalCarbohydrates: 32.5gProtein: 10.4gFat: 4.9g
