Spelt-rye bread with caraway schnapps

Ingredients for 1 servings:

• 250 g rye flour
• 250 g wholemeal spelt flour
• 7 g dry yeast
• ½ tsp sugar
• 1 tsp sea salt
• 1 tsp bread spice mix (caraway and fennel)
• 1 tbsp garden herbs, chopped, e.g. parsley, thyme, oregano and olive herb
• 250 ml water, lukewarm
• 4 cl schnapps (caraway schnapps)

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours 10 minutes

Put the flour in a bowl and sprinkle the yeast over it. Add the sugar and warm water. Sprinkle the salt around the edge. Let it stand for a moment until small bubbles form. Then knead with the dough mixer for about 5 minutes. In the meantime, finely chop the herbs. Turn off the machine and add the herbs and caraway schnapps to the dough. Knead for another 5 minutes, first on a low speed and then briefly on the highest speed. The dough should no longer stick to your hands. If not, add a little more flour or water. Let the dough rise in a warm place until it has increased in size considerably. This can take up to an hour. Then form a loaf of bread and let it rise again. Set the oven to 200°C and place a roasting pan in the oven. When the bread is in the oven, fill the roasting pan with water. Bake for about 50 minutes. When you tap the bottom of the bread, it should sound hollow; then it is done.