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Spelt – wheat – rye wholemeal bread

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Ingredients for 1 servings:

  • 500 ml water
  • 110 g flour (wholemeal rye bread)
  • 345 g flour (wholemeal spelt)
  • 345 g flour (whole wheat)
  • 20 g salt
  • 16 g spice mix for bread
  • 2 packets of yeast (dry yeast)
  • 480 g dough (sourdough), half water and half whole grain rye

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

for the BBA – with sourdough

First, add the water, then the solid ingredients to the bread maker. The sourdough is added last. I used the following settings for my bread maker: kneading time: 35 minutes; first rising time: 40 minutes; second and third resting times: 20 minutes each; baking time: 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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