Rye-spelled wholegrain bread with seeds
Time
Preparation time: 10 min.
Cooking or baking time: 1 hour 5 min.
Rest period: 1 hour 10 minutes
Total preparation time: 2 hours 25 minutes
This rye-spelled wholemeal bread tastes wonderful, it is loose and slightly spicy with the caraway. It also bites through the cores! Who does not like kernels, can z. B. also nuts, fried onions, sesame or chia seeds o. Ä. Add.
Ingredients for a box shape of about 30 cm
- 600 g of rye wholemeal flour
- 200 g spelled wholemeal flour
- 2 pck. Dry yeast
- 3-4 teaspoons salt
- 650 ml of lukewarm water
- 1 tbsp caraway
- 2 tablespoons of flaxseed
- 2 tablespoons sunflower seeds
- 2 tablespoons pumpkin seeds
preparation
- In a large mixing bowl, mix the two types of flour with the dried yeast and the salt, then add the lukewarm water, the slightly crushed cumin, the linseed and the seeds and knead everything with the dough hook of the hand mixer to a uniform dough. There must be no more dry flour leftovers. Now cover the bowl with a damp cloth and leave the dough in a warm place (I put it mostly in the 30 degree warm oven) until the volume has increased significantly. That takes about 30 to 40 minutes.
- After the rest period, I knead the dough again briefly, then he comes in the greased or with baking paper designed box shape. With a moist spoon back I smoothen the surface, while the spoon must be repeatedly immersed in water. This gives the bread a nice crunchy crust when baking.
- Then the baking pan has to be covered with baking paper again for about 30 minutes to go to a warm place.
- The oven is preheated to 200 degrees top / bottom heat and placed a refractory bowl with water on the bottom of the oven.
- After the dough has gone, I put the baking pan on the bottom rail of the preheated oven. The baking time is then about 65 to 70 minutes.
- Then I leave the bread for about 10 minutes with slightly open oven door in the oven to cool slightly, then I dissolve it from the mold and let it cool on a wire rack completely.
Have fun baking!
