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Rye – spelt – wholemeal bread

updated

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Ingredients for 1 servings:

  • 350 ml water, lukewarm
  • 1 tbsp sugar
  • 1 tbsp beet syrup
  • 1 tsp salt
  • 300 g rye flour (wholemeal)
  • 100 g spelt flour, type 630
  • 1 tsp natural sourdough, dried
  • 1 tsp dry yeast

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

for the bread maker

Mix the lukewarm water with the sugar, beet syrup, and salt and pour it into the bread maker. Then add both types of flour and sprinkle the yeast and sourdough starter on top. The bread can be baked using either the regular program or, if available, the wholegrain program. You’ll get a moist whole-grain loaf that’s perfect as a side dish for soups, for example, or provides the perfect base for those who enjoy hearty toppings.

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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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