John Myers
Contents
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Ingredients
- 250 g Spelt flour type 630
- 60 g Rye flour type 1150
- 190 ml Warm water
- 6 g Salt
- 3 g Fresh yeast
- 8 g Vinegar
- 3 tbsp Flaxseed crushed
- 3 tbsp Water
Instructions
- Knead all ingredients well. Then cover and let mature for 24 hours at room temperature! During this time stretch and fold / fold 3x!
- Shape a loaf, floured again and covered, let rise for 1 hour!
Set the oven to 250 ° C top / bottom heat!
- Place the loaf of bread on a baking sheet lined with baking paper. Tip 3 tablespoons of water around the bread! Makes a great, crispy underside of bread! 🙂
- Put the bread in the oven and switch the oven back to 230 ° C and bake the bread for 45 minutes! The bread is ready when the bottom sounds hollow when you knock on it! Let cool down!
Nutrition
Serving: 100gCalories: 197kcalCarbohydrates: 29.6gProtein: 7.7gFat: 5.2g
