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Rye-spelt bread

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Ingredients for 1 servings:

  • 600 g sourdough / rye sourdough
  • 300 g flour (rye flour type R 960)
  • 150 g spelt flour
  • 150 g water
  • 2 tsp salt
  • 2 tsp bread spice mix
  • ½ point yeast (dry yeast)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Sourdough bread made from rye flour R 960 and spelt flour

Knead all ingredients in a mixer until smooth, then let rest for 30 minutes. Knead again. On a floured surface, shape the loaf into a loaf with floured hands. Place the loaf in a floured proving basket and let it rest until it has significantly increased in volume. Approx. 2 to 4 hours. Preheat oven to high and bake for 15 minutes, splashing a little water on top each time, then reduce the temperature to 190°C and bake for another 60 minutes. If you tap the bottom of the loaf, it should sound dull, then it’s done. Let it cool on a wire rack and only slice after 12-24 hours.

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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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