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all recipes
Breakfast
Spelt Toast Bread
Details
15 min
1-2 h
50 min
vegan
print
Ellen
(BerlinKitchen)
Ingredients
500 g spelt flour (Type 630)
50 g
Rapunzel Linseed flour
1 pck.
Rapunzel dry yeast
1 tsp
Rapunzel atlantic sea salt fine
400 ml water
for the form:
Rapunzel frying oil
some plantmilk
Details
15 min
1-2 h
50 min
vegan
print
Ellen
(BerlinKitchen)
Spelt Toast Bread
Method
Mix the spelt flour with the flax flour, salt, and dry yeast, gradually stir in the water, and work the dough for 5 minutes with the dough hook mixer or by hand.
Cover and let rise for 1-2 hours until the dough volume doubles. Knead the dough again briefly.
Grease a loaf pan with Rapunzel frying oil, add the dough, and let rise again for a short time.
Score the surface a few times at an angle with a knife and brush with milk. Bake the bread at 200 ° C for about 50 minutes.
Remove the bread from the loaf tin while it is still warm and place it on a wire rack to cool.
Tip:
The dough can also be varied with sunflower seeds.
Spelt Toast Bread
Ingredients
500 g spelt flour (Type 630)
50 g
Rapunzel Linseed flour
1 pck.
Rapunzel dry yeast
1 tsp
Rapunzel atlantic sea salt fine
400 ml water
for the form:
Rapunzel frying oil
some plantmilk
Details
15 min
1-2 h
50 min
vegan
print
Ellen
(BerlinKitchen)
Spelt Toast Bread
Rapunzel Products
Linseed flour
Dry yeast
Sea salt with iodine
Frying oil
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