Quick rye-spelt bread

Ingredients for 1 servings:

• 525 g rye flour type 997
• 225 g wholemeal spelt flour
• 40 g wholemeal emmer flour
• 10 g flour (roasted rye flour)
• 22 g sourdough (wholemeal sourdough), dry
• 25 g salt
• 35 g rapeseed oil
• 5 g baking malt
• 15 g sugar
• 14 g dry yeast or equivalent fresh yeast
• 650 g water
• n. B. Seeds (oilseeds)
• n. B. Nuts, chopped
• n. B. fried onions

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 10 minutes

with wholemeal emmer flour

Combine all the flours, sourdough starter, salt, oil, and malt in a bowl. Finally, add the sugar and dry yeast (you can also use fresh yeast). Then add 650g of very hot water from the tap (you can use more or less, it’s a bit of a matter of taste) and knead/mix everything thoroughly for about 6-8 minutes, preferably in a food processor. Since the bread dough won’t be as firm as yeast dough for rolls, braided bread, etc., it will probably be more of a kneading process. After the processing time, add the oilseeds, chopped nuts, roasted onions, or other ingredients you like, if desired, and mix for another 2 minutes. For the bread in the picture, I chopped some sunflower seeds, pumpkin seeds, walnuts, and cashews and added them. Now cover the bread dough and let it rise for 20-60 minutes. I always use a silicone lid for this, which fits almost any bowl. Then knead the dough for another minute and pour it into a loaf pan using a wet spatula or wet hands. Smooth it out with a wet spatula or moistened hands and cut into the loaf pan about 1.5 cm deep. Preheat the oven to 245°C (top/bottom heat). During this time, let the bread rise briefly again. Then spray generously with water and bake on the second rack from the bottom for 20 minutes. After this time, reduce the temperature to 200°C (400°F) and bake for another 20 minutes. Reduce the temperature to 160°C (320°F). Steam occasionally, either using a special function on the oven or simply spraying water into the hot oven with a spray bottle and quickly closing it again. Remove the bread from the pan and finish baking on the rack for 10 minutes – do not steam any more – and then let it cool completely.