Spelt – rye – bread

Ingredients for 1 servings:

• 400 g spelt flour
• 400 g rye flour
• 1 cube of yeast
• 2 tsp salt
• 1 tsp sugar
• 500 ml water, lukewarm
• e.g. sunflower seeds, other seeds, fried onions, etc.

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

in Tupperware Ultra Pro, without sourdough

Shake the yeast cubes, sugar, and water in a Tupperware Mix Fix until the yeast has liquefied. Stirring is also fine. Mix the flour, salt, and seeds or similar to taste, add the liquid, and knead vigorously. Rinse the Ultra (2.0 l, 3.0 l, or 3.5 l) with cold water, add the dough, put the lid on, and place it on the oven rack in a cold oven at 200°C. After 70 minutes, the bread is ready. Let it stand briefly and then cool on the rack, otherwise condensation will form in the pan. The dough doesn’t need to rise, even though it’s yeast dough. Rinsing the Ultra creates the perfect humid environment; the slowly warming oven allows the dough to rise first, then cook. Tip: If you don’t like seeds in your bread, you can spread them on the bottom of the Ultra, place the bread dough on top, and press down briefly. Information: In the Tupperware Ultra Pro, without sourdough.