John Myers
Contents
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Ingredients
- 700 g Wholemeal spelt flour
- 400 ml Mineral water
- 100 ml Milk
- 42 g Yeast fresh
- 7 g Baking powder
- 1 tsp White wine vinegar
- 1 tsp Rapeseed oil
- 3 tsp Salt
- 1 tsp Fennel seeds
- 2 tbsp Ground caraway
- 2 tbsp Coriander
- 1 Allspice grains
- 2 tbsp Linseed
Instructions
- First, the fennel seeds, coriander, caraway and allspice are prepared in a mortar. The dough is now made with a kneading machine. For this purpose, the wholemeal flour is kneaded with milk, yeast, salt, baking powder, soda, vinegar and rapeseed oil as well as the seasoning mixture to form a dough. Cover the dough and let it rest for at least 30-60 minutes so that it can rise.
- Preheat the oven to 220 ° C on top / bottom heat, place a small bowl of water on the bottom of the oven. Knead the dough briefly again, take it out of the bowl and shape. Roll the formed dough in wholemeal flour. Baking paper on a baking sheet, place the dough in the middle, cut lengthways with the knife, then slide into the oven for about 40 minutes (middle rail).
- After the baking time, take the bread out of the oven and let it cool down on a rack. Have fun and enjoy your meal.
Nutrition
Serving: 100gCalories: 200kcalCarbohydrates: 31.9gProtein: 8.5gFat: 4.1g
