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Healthy multigrain bread in a Roman pot

updated

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Ingredients for 1 servings:

  • 150 g wheat flour, type 405
  • 50 g potato flour
  • 100 g rye flour (wholemeal)
  • 150 g spelt flour (wholemeal)
  • 400 ml water, lukewarm
  • 1 pack of fresh yeast
  • 2 tsp sugar
  • 1 tsp salt
  • some wheat flour, for sprinkling the baking tin
  • some vegetable oil to grease the baking tin

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 40 minutes

Rye-spelt-wheat-potato mixed bread

Dissolve the yeast in water with sugar, add the wheat flour, and mix. Keep the pre-dough warm and let it rise for 30 minutes. Mix the salt with other flours and add to the pre-dough. Let the dough rise for another 30 minutes. Meanwhile, grease the Roman pot and sprinkle with flour. Pour the dough into the Roman pot. Place the pot in an oven preheated to 200°C (400°F) and bake for about 1 hour. Then cover loosely with a lid and let it cool for 5-10 minutes.

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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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