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Rye mixed bread without wheat flour

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Ingredients for 1 servings:

  • 600 g rye flour
  • 400 g spelt flour
  • 1 pack of sourdough extract
  • 2 packets of dry yeast
  • 3 tsp salt
  • 1 tsp sugar
  • 800 ml water, lukewarm

Instructions

Working time approx. 15 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 hours 10 minutes

Mix all ingredients and knead for about 5 minutes. Then let the dough rest in a warm place for 20 minutes. Knead the dough thoroughly again, pour it into a baking dish, and let it rest for another 25 minutes. Bake the bread in a preheated oven at 250 degrees Celsius for 20 minutes, then bake at 200 degrees Celsius for another 40-50 minutes. Yields approximately 1 kg of bread.

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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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