‘Dry Ingredients’
150g Spelt Flour
100g Barley Flakes
100g Rye Flakes
100g Rye Flour
2 tbsp Sourdough Starter Powder*
50g Sunflower Seeds
50g Linseed
Pinch of Salt
’Wet’ Ingredients
2 tbsp Malt Extract
1 sachet of yeast (around 7g)
600ml lukewarm water
Method:
Mix the yeast, malt extract and warm water in a jug.
Place the rest of the ingredients into your mixing bowl and stir in the yeast mixture.
The mixture will be loose and wet, more akin to a batter than a dough.
Pour the mix in to a lined loaf tin and leave to rise for around 45 mins.
Place on the bottom rack of your oven for around 1 hour at 200c
Try to leave to cool before slicing. It freezes very well, too!
* You can buy this online, or ask your local bakery? If you have your own sourdough starter, just add a bit of that!
Notes: I created this recipe in order to replicate a much loved bread mix by Finax for Swedish rye bread.
The darker the rye flour, the darker your loaf will be! We used a light rye flour for this loaf. Previous loaves have been more like German 'dark' bread.
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