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Wholemeal bread

updated

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Ingredients for 1 servings:

  • 50 g spelt flour type 630
  • 200 g wholemeal spelt flour
  • 200 g wholemeal rye flour
  • 11 g salt
  • 10 g honey
  • 140 g sourdough
  • 310 g water
  • 7 g yeast

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 10 minutes

The bread can be baked in a bread maker with a whole-wheat function. Or you can bake it the traditional way in a square loaf pan. Here’s how: Combine all the ingredients in a bowl and mix. Knead with a hand mixer for 10 minutes at a slow speed, then for 2 minutes at a fast speed. Let the dough rest for about 40 minutes. Knead again and place in the prepared, greased loaf pan. Let it rise for another 40 minutes. Bake in a preheated oven at 250°C for 5 minutes. Then reduce the temperature and bake at 200°C for another 55 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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