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Sourdough spelt rye bread No. 6

updated

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Ingredients for 4 servings:

  • 500 g spelt flour type 1050
  • 250 g wholemeal rye flour, preferably home-ground
  • 1 pack of sourdough extract, e.g. organic spelt sourdough extract
  • 2 packets of dry yeast
  • 1 tbsp, leveled salt
  • 550 ml water, warm
  • 1 handful of pumpkin seeds

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 15 minutes

quick, juicy

Mix the dry ingredients, knead well with the water, and let rise in a warm place, covered, for 2 hours. Then pour into a large loaf pan (silicone or oiled sheet pan) and place in a cold oven at 200 degrees Celsius for 1 hour.

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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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