&noscript=1 /> Wholegrain spelt bread - Recipe from South Tyrol Rezept

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.
Martha Mulser
Farmer from farm Pflegerhof
2 bread loaf
180 MIN.
  • 1 kg
    spelt-wholewheat flour
  • 1 tsp
    dried yeast
  • 500 ml
    warmes Wasser
  • 200 ml
  • 2 tsp
  • 1 dspn
    fenugreek or bread spice
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Instructions - Quick wholegrain spelt bread
  • circle-dashed 1.
    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.
  • circle-dashed 2.
    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.
  • circle-dashed 3.
    Take bread out and leave to cool on a wire rack.
  • circle-dashed 4.
    Knead the dried yeast dissolved in warm water well with the rest of the ingredients and leave to prove for a few hours.
    Happy cooking
Martha Mulser
Farmer from 'Roter Hahn' Quality Products
Pflegerhof in Kastelruth/Seis
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