in Recipes

Spelt wholemeal bread

updated

Spread the love

Ingredients for 6 servings:

  • 400 g wholemeal spelt flour
  • 100 g spelt flour type 630
  • ½ pack of dry yeast
  • 3 tsp salt
  • 25 g malt, liquid
  • 3 tbsp bread spice mix
  • 3 tbsp flaxseeds or other seeds, as desired
  • 500 ml water

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 50 minutes

Mix the flour with all ingredients, dissolve any liquid malt in the water (you can also use 1 tablespoon of honey instead of malt), add it, and mix well with a wooden spoon. Empty into a greased loaf pan, sprinkle with flaxseed if desired, and bake in a preheated oven at 40°C. When the dough edge is about 1 cm below the edge of the loaf pan, set the oven to 250°C. After 20 minutes, reduce the temperature to 200°C and bake for about 20 minutes. The bread is ready when the internal temperature reaches 95°C.

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.

Root bread

Marco and Jan's juicy Christmas turkey roll roast