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Bread with emmer and grape seed flour and sourdough

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Ingredients for 1 servings:

  • 300 g rye sourdough (whole grain rye sourdough), ready-made
  • 30 g grape seed flour
  • 3 tbsp grape seed oil
  • 80 g pumpkin seeds
  • 100 g wholemeal rye flour
  • 250 g whole wheat flour
  • 250 g spelt flour
  • 200 g einkorn flour
  • 10 g yeast
  • 15 g salt, max. 20 g
  • 500 ml water, approx.

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours 10 minutes

Knead all ingredients into a smooth dough and let it rise in a proving basket for approximately 1.5-2 hours, until the dough has noticeably increased in size. Preheat the oven to 240 degrees Celsius and bake the bread for 10 minutes, then reduce the temperature to 200 degrees Celsius and bake for a final 40-50 minutes. Do a skewer or temperature test.

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Written by John Myers

Professional Chef with 29 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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