German Spelt Bread
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Ingredients:
350gm Aichermuhle White Wheat Flour
150gm Aichermuhle Wholemeal Spelt Flour
20gm Aichermuhle Rye Sourdough
30gm Echte Boter butter
10gm salt
30gm molasses sugar
7.5gm Eagle Instant Yeast
350gm water +/-
100gm walnut (chopped)
200gm raisins
50gm semolina/suji flour for dusting
Method:
1. Mixing - 6mins slow speed & 4mins medium speed. Add in walnut pieces and raisins and mix for another 2 mins in slow speed
2. Resting Time - 30mins at room temperature
3. Scale - 6pcs of 200gm each, shape in round and rest for 30 mins
4. Make Up - Shape it into triangle form
5. Final Fermentation - 75mmins at 32°C
6. Decoration Before Baking - Dust with semolina flour and give few cuts with sharp blade
7. Baking Time - 25mins +/- in a preheated oven of 200°C