German Spelt Bread – Bake With Yen

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German Spelt Bread

Posted by Hello BWY on



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


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

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