Rye & Spelt Grain Bread (Getreidebrot)
photo by LilKiwiChicken
- Ready In:
- 3hrs 25mins
- Ingredients:
- 12
- Yields:
-
2 loaves
- Serves:
- 24
ingredients
- 14.79 ml active dry yeast
- 14.79 ml dark brown sugar (I used muscovado)
- 118.29 ml water, tepid
- 295.73 ml milk
- 29.57 ml molasses
- 828.06 ml rye flour
- 473.18 ml spelt flour
- 118.29 ml brown rice flour
- 29.58 ml oat bran
- 2.46 ml salt
- 44.37 ml linseeds
- 59.16 ml oatmeal, coarse
directions
- Mix the sugar & dried yeast together in a large bowl. Add the tepid water & let brew for 15 minutes.
- Mix the milk & molasses together.
- Heat a small frying pan on medium & gently heat the linseeds & oatmeal. Take off the heat once warmed through.
- Add the milk & molasses to the yeast mixture & stir gently.
- Put the flours in a bowl, along with the oatbran & salt. Add the milk & yeast mixture, and stir. The resulting mixture will be sticky.
- Turn out onto a lightly floured bench & knead. You may need to add a little bit more rye flour, but don't add too much as the bread will be too dry. The dough will still feel a bit tacky. Knead for 5 minutes.
- Gradually add the linseed & oatmeal mixture, kneading all the time. Total kneading time is about 10 minutes.
- Cover the dough & let prove for about 1 hour, or until doubled in size.
- Pre heat the oven to 190 degrees Celscius. I also put my pizza stone in then as well.
- Knock down gently & shape into two loaves. Put each loaf on a sheet of baking paper, cover & let prove until doubled, about 1 hour. Spelt tends to rise quickly.
- Gently move the loaves onto the pizza stone & cook for about 40 minutes, or until the loaf sounds kind of hollow when tapped. You may have to cook them one at a time, it depends how big your loaves turn out.
- The bread will be dense and quite chewy, and is great served with cream cheese, cottage cheese or just toasted.
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