Spelt-linseed bread
Ingredients
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liquid measuring cup, large bowl, cooking spoon, kitchen towel, baking sheet, oven, parchment paper, pastry brush, knife
Nutrition per serving
Step 1/ 6
- ⅛ l water (lukewarm)
- 5¼ g fresh yeast
- ⅛ 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
- 25 g 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.
Enjoy your meal!
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