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Lechhausen root bread

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Ingredients for 1 servings:

  • 300 g spelt flour
  • 150 g wheat flour type 550
  • 150 g rye flour
  • 50 g wheat flour type 405
  • 100 g root(s), grated
  • 100 g sunflower seeds
  • 2 tsp salt
  • 3 tbsp balsamic vinegar
  • 1 cube of yeast
  • 500 g water, lukewarm

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 25 minutes

Dissolve the yeast in lukewarm water. Add all the other ingredients and stir for about 5 minutes. The dough will be very runny. Pour the dough into a baking pan and place it in the oven without letting it rise. Bake the bread for 30 minutes at 220 degrees Celsius, then reduce the oven temperature to 200 degrees Celsius and bake for another 25 minutes. The bread is baked through when it sounds hollow when tapped. This recipe eliminates the waiting time; the dough doesn’t need to rise. A truly great recipe for when unexpected guests come over.

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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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