German Spelt Bread – Bake With Yen

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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


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