My Vinschgauer

Ingredients for 1 servings:

• 600 g wholemeal spelt flour
• 1 bag of sourdough extract (spelt), approx. 30 g
• 2 tbsp fennel seeds, ground
• 2 bags of dry yeast, 7 g each
• 500 ml water, lukewarm
• 3 tbsp beet syrup, dark
• 1 tbsp salt
• 3 tsp bread spice mix
• 1 tsp fenugreek seeds (Schabitzgerklee)

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours 5 minutes

makes about 10 rolls/loaves of bread

Place all the dry ingredients in a bowl and mix well with a whisk. Add the water and knead into a dough. Cover the dough and let it rest for 45 minutes. After the resting time, knead again briefly and take a handful of the dough. Form rolls/loaves of bread on a well-floured baking tray (I placed a layer of baking paper underneath and floured it). Sprinkle the dough pieces with flour and cover the tray with baking paper and a tea towel. Let the dough pieces rise for another 1.5 to 2 hours. Carefully remove the tea towel and the tea towel. Bake the rolls in an oven preheated to 180°C (top/bottom heat) for approx. 25-30 minutes (depending on the size of the dough pieces) on the middle rack.