WHOLEMEAL SPELT BREAD
Ingredients:
- 50 g spelt flour (Type 480 Universal)
- 250 g wholemeal spelt flour
- 15 g salt
- 1 packet Dried yeast
- 30 ml olive oil
- 1 tbsp forest honey
- approx. 280 ml water (lukewarm)
Put all the ingredients into the kneading machine together. Now knead the dough until it has a nice smooth consistency (approx. 10 min). Then place the dough into a large oiled bowl and cover with a tea towel. Leave to rest for around an hour. Then place the dough onto a floured work surface, divide into four equal pieces and shape into balls. Briefly cover again, then flatten, fold in from the left and right, shape into baguettes and cut. Finally, coat with the spelt flour. Place the loaves on a baking tray that has been brushed with oil. Cover with a tea towel and leave to rise for another 35 minutes. In the meantime, preheat the oven to 210°C. Bake the baguette for 15 to 17 minutes at 210°C. Make sure to place a bowl of hot water in the oven too, this creates great volume and allows the loaves to rise better. Once the time is up, very gently tap on the bottom of the bread. If it sounds “hollow”, it should be done. Leave to cool. TIP: You can also make this bread with 100g of finely sliced turkey ham and, of course, you can adjust the taste with different herbs and spices.
A GLORIOUS TOPPING FOR ALL BREADS
Homemade spreads – tasty companions for bread & pastries
Wild Herb Spread
Ingredients:
- 250 g quark
- 100 g crème fraîche
- 1 handful of wild herbs, dried (dandelion, ground elder, ground ivy, nettles, daisies)
- Salt and pepper
- Herb salt
Stir all the ingredients together until slightly creamy and decorate with flowers.
THE MAGIC OF PLANTS
Handpicked forest and meadow herbs made into culinary delights.
