Wild Salad with Fresh Spelled Bread and Guacamole

5 from 2 votes
Prep Time 30 minutes
Cook Time 55 minutes
Rest Time 40 minutes
Total Time 2 hours 5 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 318 kcal


For the salad:

  • 200 g Mixed salad colorful
  • 100 g Wild herbs
  • For the dressing:
  • 1 Pc. Lemon
  • 1 Pc. Orange
  • 1 tsp Mustard
  • 1 tbsp Sugar beet syrup
  • 2 tbsp Olive oil
  • Salt
  • Colorful pepper

For the guacamole:

  • 2 Pc. Avocado
  • 1 Pc. Lemon
  • 1 pinch Chilli flakes
  • 2 Toes Garlic
  • Pepper arabic
  • 1 tbsp Roasted nettle seeds

For the spelled bread:

  • 20 g Yeast fresh
  • 270 g Spelt flour type 630
  • 200 g Wholemeal spelt flour
  • 30 g Hemp flour
  • 2 tsp Salt
  • 1 tsp Baking malt
  • 1 tsp Bread spice
  • 1 tbsp Pumpkin seeds
  • 1 tbsp Sunflower seeds


Wild salad:

  • Wash the ingredients, sort them (if necessary, cut them into small pieces) and divide them into 5 small bowls.


  • Mix everything together and shake well, then spread over the salads.


  • Remove the pulp from the avocados and mash them with a fork, then add all the ingredients and mix well. Sprinkle some of the nettle seeds over the guacamole before serving.

Dark Bread:

  • Dissolve the yeast in 300 grams of warm water and stir. Add all ingredients and knead for at least 4 minutes. Place the dough on a floured work surface, fold it several times and shape it into an oval loaf. Put this in a floured fermentation basket and let rise for at least 40 minutes.
  • Preheat the oven including the baking tray to 220 degrees. Fill an ovenproof bowl with 250 milliliters of water and place in the oven. Place the bread on the baking paper, cut into it with a sharp knife, carefully place on the hot baking sheet and bake for 10 minutes.
  • Then reduce the temperature to 190 degrees and bake the bread for 45 minutes. Let cool on a wire rack.


Serving: 100gCalories: 318kcalCarbohydrates: 32.8gProtein: 10.9gFat: 15.9g
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Written by John Myers

Professional Chef with 25 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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