John Myers
Spelled Rye Bread with Flaxseed & Amaranth
The perfect spelled rye bread with flaxseed & amaranth recipe with a picture and simple step-by-step instructions.
- 250 g Wholemeal spelled flour
- 100 g Wholemeal rye flour
- 1 packet Dry yeast
- 7 g Rye sourdough in a bag
- 1 tsp Salt
- 1 tsp Honey
- 20 g Linseed
- 20 g Amaranth
- 170 ml Milk warm
- 2 tbsp Oil
- 2 tbsp Water
- Mix the flour, dry yeast, sourdough, salt, flaxseed and amaranth together.
- Then add milk, oil and honey and knead well! Let rise in a warm place, covered, for approx. 30/45 minutes!
Preheat the oven to 250 degrees!
- Knead the dough again and shape it into a loaf! Place on a baking sheet lined with baking paper and put some water (about 4 tbsp) around it!
- Bake the bread in the oven for about 15 minutes! Then switch back to 200 ° degrees and bake again for about 30 minutes! The bread is ready when it sounds hollow when you knock on the bread base!
- Let it cool down!
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