Wholemeal bread recipe with spelt flour and rye meal
Dark bread recipe as wholemeal bread with spelt flour, rye meal and sugar beet kraut or sugar beet syrup. Dark bread recipe for delicious German bread that tastes really traditional and is slightly reminiscent of pumpernickel bread. The bread needs to soak a little longer, but this gives it a really delicious taste.
Equipment
Ingredients
- 250 g whole grain spelt flour
- 250 g white spelt flour
- 250 g rye meal
- 10 g fine salt
- 375 ml buttermilk
- 125 ml buttermilk
- 75 g sugar beet syrup dark sugar beet molasses
- 75 g sugar beet syrup dark sugar beet molasses
- 13 g instant yeast
- 20 g sunflower seeds
Instructions
- Mix wholegrain spelt flour and white spelt flour with rye meal and salt with a spoon.250 g whole grain spelt flour250 g rye meal10 g fine salt250 g white spelt flour
- Add the first part of buttermilk and sugar beet kraut and mix well.375 ml buttermilk75 g sugar beet syrup
- Leave the mixture to swell for 4 hours. Start 240 minutes timer here
- Add the remaining warm buttermilk and sugar beet kraut to the mixture with the yeast and knead for approx. 10 minutes. Start 10 minutes timer here125 ml buttermilk75 g sugar beet syrup13 g instant yeast
- Then leave to rest in a warm place for approx. 1 hour. Start 60 minutes timer here
- Pour the dough into a greased loaf tin and add some sunflower seeds to the bottom of the tin.20 g sunflower seeds
- Place the bread in a cold oven and bake for 3 hours at
150 °C. Start 180 minutes timer here - Now reduce the temperature to100 °C nd bake for a further 30 minutes. Start 30 minutes timer here
- Turn the bread out onto a wire rack and leave to cool.
Nutrition
Calories: 124kcalCarbohydrates: 23gProtein: 4gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gCholesterol: 2mgSodium: 150mgPotassium: 165mgFiber: 4gSugar: 5gVitamin A: 29IUVitamin C: 0.01mgCalcium: 35mgIron: 2mg
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