Wheat Spelt And Rye Bread Recipe

Add steam to the oven and drop the temperature to. Start with mixing water and yeast add a pinch of sugar.


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If spelt flour remains elusive then use standard wholemeal.

Wheat spelt and rye bread recipe. Add 2 cups of all-purpose or bread flour 1 tbs of salt and 112 cups of whole wheat flour and 12 cup of rye flour. At 1400g its almost as large as my imposing Einkorn miche. You can mix spelt and wheat as well.

Sprinkle some spelt flour over the top and cut with three cuts at diagonals against the flow of the curved bread using a lame. The sourdough starter gets mixed with the water before mixing in with the rest. 324-425 ml warm water depending on the flours you end up using you might need more or less water 1 covered heat resistant pot either cast iron enamel or pyrex.

Spelt and Rye Country Bread 1 Combine all ingredients on a stand mixer or by hand until all of the flour is moistened. Sometimes I use a small amount of rye flour. This day I was experimenting with a mix.

Rye flour 400g wholemeal spelt. Mix it all together as much as possible and place the dough onto a clean table or a cutting board. This bread recipe is very similar to the rye wheat and oat bread I shared earlier this week.

Knead the dough for about 10 minutes sprinkling flour on it to ensure the dough doesnt stick. Mix the flour and salt in a glass bowl then add the sprouts and seeds. You can use all rye flour or all wheat flour.

Makes 2 large loaves. I used a glass pyrex form about 9 in diameter when measuring from corner to corner. 6 dl water a bit.

Drop into the oven by sliding it off the board or transferring to a peel and sliding from that. 1 cup stone ground rye flour 1 teaspoon of salt 1 tablespoon yeast 2 cups of water 2 tablespoons seeds or nuts of choice. Whole Grain Wheat and Spelt Pan Bread This recipe yields a large loaf of bread.

This is however a version with spelt. The amount of flour I used fits that size perfectly. Not very much is changed but you still get quite a different tasting bread.

Sometimes I substitute a small amount of wholemeal flour with some white flour about 100 g 35 oz ¾ cup 1 tablespoon this makes the loaf a bit fluffier. If you are worried about fitting the dough in your pan scale the formula down to a smaller loaf or split it into two 700g loaves. 200g strong white flour 200g rye flour 300g whole meal spelt flour 20g easy bake yeast 10g salt 50mls walnut oil 400mls warm water approximately.

These loaves keep very well for several days and make cracking toast.


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