Christmas, and of course dinner, are imminent… Today we won’t be presenting a dish, but a recipe that will accompany the whole meal: loaves with spelt and rye.
The loaves are very easy to do, all you need is patience to make them leaven well. They are very fragrant and tasty, and using spelt flour they’ll remain crisp 🙂 . Now, we just have to wish you happy holidays and good appetite. If you have tried, appreciated, tasted one of our recipes, tell us what you think, send messages, photos, post, tweets… And why not, even a taste 🙂 .
If you try one of the recipes on the blog, take a photo and publish it on Instragam with the hashtag #fratelliaifornelli and tagging our profile @fratelliaifornelli.
Soft loaves with spelt and rye
Ingredients
- 200 g of Manitoba flour
- 200 g of whole spelt flour
- 150 g of rye flour
- 10 g salt
- 1 tablespoon of brown sugar
- 10 g of yeast
- 35 g of olive oil
- 270 ml of lukewarm water
Instructions
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Mix the flours, salt and sugar, breaking up any lumps with a whisk.
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Add the yeast, olive oil and the water.
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Knead the dough until it is smooth and compact.
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Cover and leave to rest for a couple of hours in a warm place.
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Divide the dough into 12 parts, form small loaves and place on a baking sheet.
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Let them leaven in a warm again an hour.
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Bake at 180 ° for 15-20 minutes.
Notes
Bread machine
You can safely use the bread machine to prepare the dough and let loaves leaves 😉 . You could even cook it in the machine, selecting the program “wheat bread”, but we do not recommend it because the bread will be more compact and less soft.
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