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.
- 10 grams Yeast
- 10 grams Honey
- 250 grams Water
- 1½ tsp Salt
- 1 TL Baking malt, selfmade or bought
- 330 grams Spelt flour (Type 1050)
- 70 grams Rye flour (Type 1150)
- 20 grams Linseed
- 80 grams Pumpkin seed
Give yeast, water and honey into the mixing bowl and stir for 2 minutes/37°C/speed 2.
Add the remaining ingredients and knead on Interval/Knead function for 3 minutes.
Let the dough rest for 1 hour in a separate bowl in a warm place.
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.
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.