Spelt-rye crust
Bartug
Prep Time: 1 hr 5 min
Cook Time: 1 hr
Total: 2 hr 5 min
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That lovely smell of freshly baked bread in your house – isn‘t it great? Today I have a new tasty recipe for bread.
As my mother gave me approx 2 kg of pumpkin seed, I had to use them in a new recipe. So I created this delicious, nutty spelt-rye bread which is easy and uncomplicated to bake.
This one goes with a small amount of yeast and after one day it‘s still crispy on the outside and soft inside – just the way we all love it.
And now „Bon appetit“ and have fun while trying this recipe by yourself.
As my mother gave me approx 2 kg of pumpkin seed, I had to use them in a new recipe. So I created this delicious, nutty spelt-rye bread which is easy and uncomplicated to bake.
This one goes with a small amount of yeast and after one day it‘s still crispy on the outside and soft inside – just the way we all love it.
And now „Bon appetit“ and have fun while trying this recipe by yourself.
Instructions
1
Give yeast, water and honey into the mixing bowl and stir for 2 minutes/37°C/speed 2.
⏱ 2 min 🌡 37°C 🌀 2
2
Add the remaining ingredients and knead on Interval/Knead function for 3 minutes.
⏱ 3 min 🌾 Dough mode
3
Let the dough rest for 1 hour in a separate bowl in a warm place.
4
After that you can can fold your dough and give it a shape. Now you can plut it in a greased baking pan with lid on top.
5
Place the pan in your cold oven and bake for 1 hour at 230°C top/bottom heat. If necessary you can remove the lid 5 minutes before the end of the baking time so your bread will be even more crispy.
⏱ 5 min
Nutrition
2010kcal
Calories
50g
Fat
