9.3 oz Spelt Flour
9.3 oz Rye Flour
0.2 oz Dry Active Yeast
1 T Sea Salt
12.7 fl oz Warm (105 degree F) Water
Pumpkin Seeds
Directions:
Combine spelt, rye, yeast, salt and most of the water in a large bowl.
Stir until it forms a sticky dough. Add the rest of water slowly while stirring if needed.
Cover the bowl with a damp dishcloth and allow to rise for two hours.
Preheat oven to 430 degrees F.
Grease a standard loaf pan.
Pour/scoop the dough into the prepared pan. Slash the top of the loaf five times with a sharp knife.
Sprinkle on pumpkin seeds and press in gently with a spoon.
Bake for 20 minutes at 430 degrees F and then reduce temperature to 350 degrees F for an additional 25-30 minutes or until done.
Remove from oven and allow to cool in loaf pan for 5-10 minutes before removing to cooling rack. Cool completely before serving.
Yield: 1 Loaf
* Adapted from http://simpleveganblog.com/easy-rye-and-spelt-bread/
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