John Myers
Bread: Spelled, Rye, Wholemeal Bread
The perfect bread: spelled, rye, wholemeal bread recipe with a picture and simple step-by-step instructions.
- 500 g Rye flour type 997
- 400 g Wholemeal spelled flour
- 1 cube Yeast or 7 g dry yeast
- 30 g Sourdough extract
- 4 El Sunflower seeds
- 400 ml Lukewarm buttermilk
- 1,5 Tl Salt
- 1 Tl Apple cabbage
- 1 El Vinegar, I used apple cider vinegar
- 3 El Crunchy oat flakes, which are added to the loaves of bread at the end
- 20 g Rapeseeds, if you don’t have them, use plain flax seeds, sesame or other not too hard grains
- 1 person = 1 bread
- It’s really very simple: Put all the ingredients, except for the oat flakes, in a bowl, placing the yeast and apple cabbage on top of the flour. Then comes the lukewarm buttermilk. I always put the salt at the edge.
- Then let the machine knead for at least 5 minutes. The dough should no longer stick to the edge or to the hands
- Then place in the oven preheated to 40 degrees and let rise until the volume has increased significantly. I always take a lot of time for my sandwiches.
- Then shape one or more small loaves and moisten well with water with your hands or a brush. Top with the oatmeal. If you like, you can cut into the bread. But it doesn’t have to be.
- Then let rise again for at least half an hour. My loaves of bread stay in the oven, which I then set to 200 degrees. Bake for about 50 minutes. A very delicious bread. I highly recommend it.
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