Spelt-Rye Bread
- 500
ml
water
- 550
g
spelt flour
- 200
g
rye flour
- 1
tsp
sugar
- 15
g
dried yeast
- 3
tsp
salt
- 30
ml
balsamic vinegar
- 25
ml
olive oil or vegetable oil
- Dissolve sugar and yeast in water, add 2 Tbsp flour and rest fo 20-25min
- Add remaining ingredients and knead into smooth dough
- Rest for at least 1h, until volume doubles (1)
- Form dough into loaf, rest for another hour
- Preheat oven to 240C convection
- Bake for 50min
- Reduce heat to 220C, bake for another 10min
Notes
(1) Better rest for 2-3h, stretch and fold every 30min, then bulk ferment over night