Home-baked wholemeal bread

AUTHOR
Melissa Olsen
DIFFICULTY
very easy
RATING
4 3
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 1
  • 1 cube (42 g) fresh yeast
  • 1 TEASPOON Sugar
  • 350 g Whole spelt flour
  • 150 g Rye meal
  • 2 slightly heaped tsp. salt
  • 2 TABLESPOONS Cider vinegar
  • 7-10 Tbsp Fat and grist

Directions

  1. 1

    Dissolve yeast and sugar in 100 ml of lukewarm water. Mix flour, grist and salt in a bowl, press a depression in the middle. Add dissolved yeast and mix with some flour from the rim. Cover with flour and leave to rise for about 15 minutes

  2. 2

    Add 400 ml water and vinegar. Use the dough hooks of the hand mixer to form a smooth kneaded dough (dough is very soft). Put the dough into a greased, shot-peened box form (approx. 12 x 25 cm, 1 1/2 litre capacity), cover and leave to rise for approx. 25 minutes

  3. 3

    Bake bread in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 30-40 minutes. Remove the bread from the oven, let it cool down a little and turn out of the tin. Let the bread cool down for 2-3 hours on a cake rack

  4. 4

    waiting time approx. 2 3/4 hours

Nutrition Facts

KCAL
100 kcal
CARBS
20 g
FATS
1 g
PROTEINS
4 g