Spelt-linseed bread

Spelt-linseed bread

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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
  • stand mixer with dough hook
  • 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

  • ½ kg flour
  • ½ water
  • 1 tsp salt
  • stand mixer with dough hook

After the dough has rested, transfer to a stand mixer and knead with the dough hook. Add the remaining flour alternately with the remaining water. Add the salt and knead the dough thoroughly. Then let it rest again for at least an hour.

Step 4/6

  • baking sheet
  • oven
  • parchment paper

After resting, 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 5/6

  • 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 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.