John Myers
Spelled Caraway Bread
The perfect spelled caraway bread recipe with a picture and simple step-by-step instructions.
- 42 g Fresh cubes of yeast
- 300 ml Lukewarm water
- 2 Tablespoon Sugar
- 500 g Spelled flour type 630
- 2 Tablespoon Sunflower oil or rapeseed oil
- 1 teaspoon Salt
- 2 Tablespoon Caraway seeds
- Preheat the oven to 50 ℃ Fill a bowl with 300ml of lukewarm water and dissolve the sugar in it, crumble the yeast into it and mix with your fingers until the yeast is dissolved. Then place the bowl in the preheated oven for 10 minutes. In the meantime, put the flour in a bowl, make a well and drizzle the sunflower oil around the edge and distribute the salt on the edge. Brew the caraway seeds with boiling water in a cup and let it steep briefly, then pass the water through a small sieve, leaving the soaked caraway seeds left over. The water will flow down the sink. Spread the grains on the edge of the bowl with the flour and then the swollen yeast throws the bubbles into the hollow to the flour in the middle, knead everything for 5 minutes with the dough hook of the food processor. then knead everything again by hand.Cover everything with your shower cap, in which holes were occasionally poked with a needle. Put the whole thing over the bowl and place in the pre-formed oven for 15 minutes until the volume has doubled. Dust the work surface with flour and your hands too, then loosen the dough from the bowl and knead everything thoroughly, take everything in both hands and knock on it with the flat of your hand. That all the air goes out. Then spray the large loaf pan with baking release paste, pour in the dough and spread it out. Preheat the oven to 180 ℃ top-bottom heat. Put a bowl of water in the bottom of the oven. ATTENTION THE BOWL MUST BE FIRE-RESISTANT. Put the loaf pan in the oven and bake everything for 30 minutes. Then use a chopstick to test whether the bread is done and take it out and let it cool in the mold for 20 minutes. Then pull out of the mold and let cool down even further. !!!! Attention yeast dough cannot tolerate circulating air in the oven, drafts are poison for yeast dough. !!!! Therefore bake with top and bottom heat.
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