John Myers
Ingredients for 1 servings:
- 100 g wheat flour
- 300 g wholemeal spelt flour
- 200 g rye flour
- 100 g whole wheat flour
- 20 g yeast
- 400 ml water, warm
- 2 tsp salt
- 1 tsp honey
- 10 fennel seeds, optional
- some caraway seeds, optional
Instructions
Working time approx. 15 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 hours 10 minutes
for a Roman pot or casserole dish with lid
Pour the warm water into a bowl and add the yeast and honey. Then stir well until the yeast has dissolved. Pour all the flour into a large bowl and add the salt. If desired, you can also add crushed fennel seeds and a little caraway seeds. Mix everything well. Add the water and knead the dough until it no longer changes shape and becomes no longer sticky. Add a little flour as needed so it doesn’t stick to your fingers. Then let it rise, covered, for 30-60 minutes. You can skip this time if you’re pressed for time. Remove the dough from the bowl, knead well again and place it in a covered, ovenproof dish, e.g. a Roman pot. Place the bread in a cold oven and set the temperature to 250°C (top/bottom heat); I choose fan/convection oven. After 15 minutes, reduce the temperature to 180°C (350°F) and bake for another 40 minutes. When the time is up, remove the bread from the pan and bake for another 15 minutes or longer, until the desired degree of browning is reached. Let the bread cool on a wire rack. This recipe can be varied using different flours, such as whole wheat, spelt, rye, wheat, or buckwheat. Chia seeds, sunflower seeds, pumpkin seeds, sesame seeds, etc., can also be kneaded into the dough.
Facebook Comments