baked goods

Quick wholegrain spelt bread

Wholegrain spelt bread

Fenugreek is used in this recipe. It has always been grown in South Tyrol and makes the bread particularly flavourful.

Recipe from the farmer's kitchen

Martha Mulser

Farmer from farm Pflegerhof

Pflegerhof, Kastelruth ©

Ingredients

2 bread loaf

180 MIN.

• 1
  spelt-wholewheat flour
• 1 kg
  dried yeast
• 500 tsp
  warmes Wasser
• 200 ml
  buttermilk
• 2 ml
  salt
• 1 tsp
  fenugreek or bread spice

Print recipe

www.roterhahn.it

Instructions - Quick wholegrain spelt bread

• 1.

  Step
  Knead the dried yeast dissolved in warm water well with the rest of the ingredients and leave to prove for a few hours.
• 2.

  Step
  As soon as the dough has doubled in size, knead again, form two loaves, place on baking tray and leave to proof for another half hour.
• 3.

  Step
  Bake the bread in a pre-heated oven for around 3 minutes at 250° C, then turn the heat down to 180° C and bake for another 50 minutes.
• 4.

  Step
  Take bread out and leave to cool on a wire rack.
•  
  Happy cooking

Cornelia Mulser

Farmer from 'Roter Hahn' Quality Products

Pflegerhof in Kastelruth/Seis

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