| Prep Time | 20 minutes |
| Cook Time | 60 minutes |
| Passive Time | 60 minutes |
| Servings |
loaf
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Ingredients
- 500 ml Tepid water
- 2.5 tsp Dried yeast (or 22gr Fresh yeast)
- 20 gr Treacle (sirup)
- 550 gr Spelt flour (white flour)
- 200 gr Rye flour
- 75 gr Sourdough
- 20 gr Salt
- 35 gr Balsamic vinegar
- Nuts and seeds (optional)
Ingredients
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Instructions
- Dissolve yeast & treacle in water.
- Add all other ingredients and mix in the electric mixer for 4 minutes on a high setting,
- Let the dough rise for 60 minutes in a warm place.
- Kneed again on a floured surface and put dough in a greased bread form with lid.
- Preheat oven to 250C.
- Flour and cut the top to your liking.
- Bake for 50 minutes with lid on then take the lid off and bake for another 10 minutes.
- Let the bread cool down on a rack before cutting.
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