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Spelled, Wheat and Rye Bread from Roaster

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Spelled, Wheat and Rye Bread from Roaster

The perfect spelled, wheat and rye bread from roaster recipe with a picture and simple step-by-step instructions.

  • 300 g Spelled flour type 630
  • 150 g Wheat flour type 1050
  • 150 g Rye flour
  • 350 ml Warm water
  • 30 g Natural sourdough, liquid
  • 2 g Fresh yeast
  • 1 tbsp Baking malt
  • 15 g Salt
  1. Mix flour types well with malt. Dissolve the yeast in warm water and add the sourdough. Make a well in the flour and add the yeast water. Dust with flour and cover and let rise for 10 minutes.
  2. Then knead everything well with salt. Possibly add a little more water. Put in a bowl with a lid and let rise overnight at room temperature!

Set the oven to 250 ° top / bottom heat “

  1. Place a roasting pan with a lid in the oven and heat it up with it! Place the loaf of bread on baking paper and place in the roasting pan preheated in the oven, cover with the lid and bake in the oven for 30 minutes. Then take the bread out of the roasting pan, remove the baking paper and put the bread back into the roasting pan without baking paper and put it back in the oven without the lid!

Set the oven to 220 ° degrees top / bottom heat!

  1. Bake the bread for another 20 minutes! Let cool down! Serve!
Dinner
European
spelled, wheat and rye bread from roaster

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Written by John Myers

Professional Chef with 25 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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