Boy, the wind is blowing hard….
No better time for a fresh, savoury #bread:

250 g sourdough (spelt)
350 g spelt flour, fine
200 g rye meal, fine
2 tsp. drizzled salt
10 g yeast, if desired
½ tbsp. baking malt
320 ml water, lukewarm

Mix the spelt flour with the rye meal.
Stir the yeast with some water, the salt, and the baking malt.
With the sourdough, add to the flour mix and knead into a dough without making it too solid. Add more water by the spoonful if needed.
Leave uncovered 1 to 2 hours, or until it has doubled in volume.
Halve the dough and, with lightly floured palms, form each half into a rectangle. The long side should be as long as the box baking mould.
Then roll up the dough from the long side and place into the box baking mould with the seam at the bottom.
This will create tension in the dough and it will rise.
Leave covered until the dough has almost reached the rim of the mould.
Preheat the oven to 250 degrees with circulation. Place a fireproof container of water inside.
Cut the breads lengthwise about 2 cm deep with a very sharp knife.
Bake at 250 degrees with circulation for 10 minutes and at 190 degrees with circulation for 30 to 35 minutes.
Immediately remove from the moulds and perform the tap test: if the bread sounds hollow when tapped on the bottom, it is ready.
Otherwise bake at 190 degrees with circulation for another 5 minutes, without the mould.
Let cool, covered with a cloth, on a baking grate.

Tip 1: The bread can be baked in a large box mould. However, the dough can only fill half of the baking mould before the second round.

Tip 2: Otherwise the bread can be baked on baking paper in a ring in a springform pan. Roundly shape the dough with lightly floured palms and pull from the edges toward the centre. Place in the edge of the springform with the seam facing downward.
Either alternative will extend the baking time to about 50 or 60 minutes.

By | 2016-11-07T11:13:01+00:00 November 7th, 2016|Bread Blog|Comments Off on RECIPE: SPELT-RYE-SOURDOUGH

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