Rye and spelt bread with figs and nuts

AUTHOR
Arlie Wyatt
DIFFICULTY
easy
RATING
3 3
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 1
  • 1/2 l Buttermilk
  • 1 TABLESPOON Salt
  • 75 g Sugar beet syrup
  • 1 package (7 g) Dry yeast
  • 125 g Rye and spelt flour
  • 125 g Rye and spelt meal
  • 50 g Sesame and linseed
  • 50 g Hazelnuts and dried figs
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Warm buttermilk, salt and syrup. Mix the yeast first with something, then with the whole milk mixture. Mix flour, grist, sesame and linseed. Add to the buttermilk-yeast mixture and knead well with the dough hooks of the hand mixer.

  2. 2

    Halve the hazelnuts. Chop the figs. Add both to the dough and knead. Grease a box form (approx. 25 cm long) and sprinkle with flour. Add the dough and smooth it down or form a loaf and place it on a baking tray lined with baking paper.

  3. 3

    Place a triple-folded aluminium foil strip around the dough. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 1 3/4 hours. Let it cool down and turn it over. Results in approx. 25 slices.

Nutrition Facts

KCAL
110 kcal
CARBS
17 g
FATS
3 g
PROTEINS
4 g