Rye-spelt bread

Ingredients for 1 servings:

• 250 g spelt flour
• 250 g rye flour
• 350 ml milk
• 1 tsp salt
• 2 tsp honey
• 1 pack of yeast

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 30 minutes

quick and easy

Mix the rye and spelt flour together in a bowl and make a small well in the center. Add a slightly heaped teaspoon of salt. Heat 350 ml of milk and stir in the honey. Pour 300 ml of the mixed milk into the well, then sprinkle the yeast packet loosely over the flour/milk mixture. Knead everything thoroughly using the dough hooks of a hand mixer. When the mixture becomes crumbly, knead in the remaining milk. Then, cover and let the dough rest for 30 minutes. Line a baking tray with high edges with baking paper. Knead the dough thoroughly again with your hands. To do this, spread a little flour on the kneading surface and in your hands. Then shape the loaf and place it on the baking tray, so that one side of the loaf rests on the edge of the tray. The loaf now needs to rest for another 45 minutes. After 30 minutes, score the loaf, roughly making three diagonal cuts lengthwise. The loaf should now have risen well. Preheat the oven to its highest setting. Reduce the temperature to 200°C when the bread is ready to bake. Bake for 40 minutes, turning off the oven after 30 minutes. Allow the bread to cool slightly before eating.