Spelt-linseed bread

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Amelie

Amelie

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Difficulty

Medium 👍
20
min.
Preparation
70
min.
Baking
210
min.
Resting

Ingredients

Servings:-8+
1 l water (lukewarm, divided)
21 g fresh yeast
1 kg spelt flour divided
1 tsp salt
100 g linseeds
oat or rice milk for brushing
Metric
Imperial

Utensils

  • liquid measuring cup
  • large bowl
  • cooking spoon
  • kitchen towel
  • baking sheet
  • oven
  • parchment paper
  • pastry brush
  • knife

Nutrition per serving

Cal
491
Protein
20g
Fat
9g
Carb
81g

Step 1/6

  • ½ water (lukewarm)
  • 21 fresh yeast
  • ½ kg spelt flour
  • liquid measuring cup
  • large bowl
  • cooking spoon

Dissolve the yeast in half the water and mix with cooking spoon. Add half the flour and mix well until you get a smooth dough.

Step 2/6

  • kitchen towel

Moisten a kitchen towel and cover the dough. Let rest for approx. 2 hrs.

Step 3/6

  • baking sheet
  • oven
  • parchment paper

Knead the dough well again, then form a loaf of bread and place it on the baking sheet. Preheat the oven to 250°C/480°F.

Step 4/6

  • 100 linseeds
  • oat milk or rice milk for brushing
  • pastry brush
  • knife

Slightly cut the loaf with a knife and brush the top with oat or rice milk. Now sprinkle the linseeds over the loaf. Let it sit for approx. 30 min. before baking.

Step 5/6

Bake the bread at 250°C/480°F approx. for 15 – 20 min. and then lower the heat to 200°C/400°F and continue baking for approx. 40 – 50 min. or until golden brown. Tap the bottom to check for doneness. If it sounds hollow, it's done. Let cool down completely before enjoying.

Step 6/6

Bake the bread at 250°C/480°F approx. for 15 – 20 min. and then lower the heat to 200°C/400°F and continue baking for approx. 40 – 50 min. or until golden brown. Tap the bottom to check for doneness. If it sounds hollow, it's done. Let cool down completely before enjoying.