This video shows how to bake a yummy spelt rye bread with yeast.
You need 600 g fine spelt flour (whole-grain),
200 g light rye flour,
150 g sesame seeds (plus 80 g for sprinkling),
40 g yeast,
15 g salt,
butter or oil
and water.
You also need a big bowl,
2 loaf pans,
a kitchen thermometer,
a dishtowel for covering the dough
and a spray bottle.
First I roast the sesame seeds.
I preheat the fan oven to 180°C (356°F).
I take 150 g sesame and roast it for 7 minutes.
Now I put all the ingredients into the bowl.
I take 15 g salt and dissolve it in the majority of my 0.6 l water.
I'll need the rest of the water for the yeast.
Then I add 600 g spelt flour and 200 g rye flour.
I dissolve the yeast in the remaining water and put it in the bowl as well.
The sesame goes in there too.
Now I knead everything into a dough. You can also use your hands for that.
You shouldn't do this for more than 5 minutes.
I cover the bowl and leave it in a warm place for the next 2 hours.
You can stir every 30 minutes if you want.
After 2 hours, the dough should have risen.
I stir a little bit.
Now I need 80 g sesame.
I put some butter on a paper towel,
butter the loaf pans with it
and sprinkle the sesame densely and evenly onto them.
I keep a little sesame for later.
I divide the dough into 2 equal parts and put them into the loaf pans.
It doesn't matter if the dough looks more like a pile of rags at this point.
To let the dough rise some more, I cover the loaf pans for another 10-15 minutes.
This is what your dough should look like.
In the meantime, I heat the fan oven to 220°C (428°F).
I put the remaining sesame on the dough,
make some holes or cuts
and put it in the oven.
I spray water on the dough and the bottom of the oven.
You could also spray the dough and put ice cubes in the oven.
After 8 minutes, I reduce the heat to 180°C (356°F)
and let the bread bake for another 30 minutes.
In the meantime, I spray some more.
After 30 minutes, I start measuring the temperature of the bread.
Once it's 95°C (203°F), it's finished.
My bread hasn't reached 95°C yet, so I let it bake some more.
Now the bread is ready.
If it doesn't stick to the loaf pan
and sounds a bit hollow when you knock on the bottom,
those are more signs that your bread is done.
You may have to help along a bit.
Now wait for another 30 minutes before you turn the bread around
so it won't dry out when you slice it.
Then you can enjoy your spelt rye bread.
Have fun baking!
Không có nhận xét nào:
Đăng nhận xét