in Recipes

Spelt-rye wholemeal bread

updated

Spread the love

Ingredients for 1 servings:

  • 250 g wholemeal spelt flour
  • 250 g wholemeal rye flour
  • 2 tsp salt
  • 500 ml water, warm
  • 40 g yeast, fresh
  • 4 tbsp apple cider vinegar
  • 50 g flaxseed
  • 50 g sunflower seeds
  • 50 g sesame seeds
  • Fat and flour for the mold

Instructions

Working time approx. 10 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Mix the flour with the salt and seeds. The bread tastes best with freshly ground whole-wheat flour. Dissolve the yeast in the warm water and add the apple cider vinegar. Knead the flour and yeast water in a food processor for 5 minutes, then pour into a greased and floured loaf pan. Cover and let rise for about 20 minutes, until the dough begins to rise. In the meantime, preheat the oven to 200°C (fan/convection oven). Bake the bread for about 60 minutes. It’s done when a wooden skewer inserted into the pan comes out clean.

Facebook Comments

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.

Spanish Delight Casserole

Ayurvedic Avial with yogurt cream