Spielberger Organic Spelt Rye Bread Flour: Unit: 1 kg

Based on a traditional Swiss recipe

: Price: EUR 3,89

: Base Price: 1 kg = 3,89 Euro
: Note: Including value added tax, plus shipping costs

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Spielberger Organic Spelt Rye Bread Flour. Made from type 1100 spelt flour. This characterful, highly aromatic flour produces a dark, hearty and rustic bread speciality in the traditional Swiss style.

Basic recipe: Swiss rye bread flour:

Ingredients for the starter dough: 100 g room temperature water, 0.5 g fresh yeast, 100 g spelt Ruchbrot flour

Ingredients for the main dough: 400 g spelt rye bread flour, 250 g lukewarm water, 5 g fresh yeast, 11 g salt, fat for greasing the tin or tray, 1 round cake tin Ø 22-24 cm or proofing basket.

Preparation:

Day 1:

Dissolve the yeast in the water and mix with the flour to form a smooth mixture. Cover and leave to stand at room temperature for approx. 16 hours.

Day 2: Main dough

Mix the flour with the salt. Dissolve the yeast in 220 g water. Add everything to the pre-dough and knead. If necessary, add the remaining 30 g water. Knead for at least 5 minutes to form a smooth, barely sticky dough.
Cover and leave to rise for 30 minutes.
Pull and fold the dough once, shape into a ball and place in a proofing basket or a greased, round (Ø 22-24 cm) cake tin. Flour lightly. Cover and leave to rise for 2.5 hours.
Heat the oven to 250 °C top/bottom heat. Turn the bread out onto a greased baking tray or place in the baking tin on the lowest shelf.
Bake for 10 minutes at 250 °C. Then reduce to 200 °C and finish baking for 30 minutes.
Take out, turn over and test for doneness.
Leave to cool under a cloth.