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Spelt-rye bread

updated

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Ingredients for 1 servings:

  • 300 g spelt flour, type 700
  • 200 g rye flour, type 960
  • 150 g seeds, grains, sesame, pumpkin seeds, oat flakes etc.
  • ½ liter of lukewarm water
  • ½ cube of yeast
  • 1 tbsp sea salt
  • 2 tbsp apple cider vinegar
  • 1 m.-sized carrot(s), as desired

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

Dissolve the yeast in lukewarm water. Mix the flour with the seeds and salt, slowly add the yeast water, and mix well. Stir in the grated carrot and vinegar. Line a baking pan with parchment paper and pour in the batter. Sprinkle with seeds as desired. Bake the bread at 200°C fan-assisted oven for about 60 minutes.

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Written by John Myers

Professional Chef with 29 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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