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Spelt-rye nut bread No. 4

updated

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Ingredients for 1 servings:

  • 300 g spelt flour type 630
  • 200 g wholemeal rye flour
  • 100 g nuts, of your choice, roughly chopped
  • 1 pinch of bread spice mix
  • 1 tsp sugar
  • 1 ½ tsp salt
  • 1 packet of dry yeast
  • ½ pack of sourdough extract, dry
  • 350 ml water, warm

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 20 minutes

no “tough nut”

Mix everything well, knead thoroughly, and cover. Let it rise in a warm place for 45 minutes. Knead again and shape into a loaf on a baking sheet lined with baking paper. Let it rise for another 30 minutes. Then bake in an oven preheated to 230°C for 15 minutes, then reduce the temperature to 200°C and bake for another 30 minutes. Place a small bowl of water in the oven during baking.

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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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