John Myers
Contents
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Ingredients
Spelled - crust bread
- 15 g Yeast, fresh
- 225 g Spelt flour 630
- 190 g Rye flour 1150
- 38 g Sourdough, liquid
- 10 g Salt
- 25 g Chia seeds
- 65 g Creme Vega
- 1 tsp Barley malt extract
- 225 g Water, lukewarm
Instructions
Bread dough
- Take a mixing bowl (food processor) and add the ingredients one after the other. Then knead with a dough hook (kitchen machine kneading mode) for about 2 minutes. Cover the bread dough in a warm place and let rise for about 1 hour.
4x feucht falten
- Please wet your clean hands and grasp the bread dough from the back, pull it up and put it to the front. Then turn the mixing bowl 180 ° and grab it from behind again, pull it up and put it to the front. Now turn the bowl 90 degrees and grab it from behind again, pull it up and put it in front.
- Always get your hands wet in between. Turn the mixing bowl 180 ° again and grab it from behind one last time, pull it up and put it in front of you. Now all pages have been pulled and folded once. With wet hands, smooth the bread dough from above and pull / smooth the folded seams downwards.
to bake
- Take a baking pan, grease it and dust it with flour. Preheat the oven to 230 ° degrees beforehand. Put the bread dough in it, cut into flour if necessary. Put the lid on and place on the baking sheet. Slide this onto the bottom rail.
- Bake the whole thing for about 40 to 50 minutes. Remove the lid in the last 5 - 7 minutes so that a nice crispy crust is created. The bread is ready when it sounds hollow when you tap it. Remove the baked bread and leave to cool on a rack.
