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Rustic rye-spelt bread

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Ingredients for 1 servings:

  • 500 g sourdough (rye sourdough)
  • 360 g rye flour
  • 100 g spelt flour
  • 200 g wheat flour (all purpose)
  • 400 g water, lukewarm
  • 1 ½ tbsp salt
  • 2 tbsp bread spice mix
  • 1 tbsp pumpkin seed oil

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 3 hours 45 minutes

Knead all ingredients in a food processor on the lowest setting for 10 minutes, then let rest for 30 minutes. Turn the dough out onto a floured surface and knead firmly by hand. Place it in a proving basket and let it rise for about 2 hours. Place in a preheated oven at 250°C and bake for about 15 minutes, steaming between each batch. Then finish baking at 190°C for about 40 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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