I am making bread for a couple of years but for a quite long time I was not that happy about the recipe: sometimes, the taste was not what I was expected, some other time, the bread didn’t growth that much which led to really compact bread… At that time, I would say I was quite purist as I wanted to only use flour, water, salt and yeast for my bread… but that was a couple of years ago.
With the New Year, I decided to do an extensive trial of bread in order to crack the recipe which is going to suit me. It took a couple of trials and it certainly took some new ingredients such as sugar and butter. Those two last ingredients were the one missing from all my previous experience and I now have no regret to not sticking to the traditional 4 ingredients. I love those new recipe bread as the bread is really convenient for our consumption (enough for a couple of days), the crumbs are really airy, the taste has the right balance of salt and sugar and no taste at all of the yeast. Now, that I have the recipe, there is always homemade bread at home, that smells really good and that is really tasty to eat every day.
Now, I played with various flour for having new taste, so this week, it is a bread with Rye and Spelt flour, really delicious. Let’s bake it!
- SERVE:
or - PREPARATION: moins de 3 heures
- COOK: 20 minutes
- DIFFICULTY:
What do you need?
- 130 ml water
- 1 teaspoon salt
- 20 g margarine
- 20 g sugar
- 150 g Rye and Spelt flour
- 100 g plain flour
- 6 g dried yeast
How to do Spelt and Rye flour bread?
- Put all ingredients, in order as listed above, in the bread maker (or food processor with a kneading tool) and put on the kneading program (usually 15 minutes)
- Let rise the dough for 40 minutes in a warm environment
For some bread maker, the kneading program doesn’t exist, only a program for kneading + rising is available, usually, it is 1h30, so this program is fine to use but then it is useless to let rise the dough so you go straight to next step (remove the gas and shape the bread)
- Remove the dough from the bowl and manipulate it with hands for removing the gas
- Shape the bread and put it in bread tin (or cake tin)
I usually put a baking parchment paper for making sure that removing the bread from the bread tin is easy.
- With a brush put some water on the top of the bread
- With a razor, do some scarves on top of the bread and add some flour for decoration purpose
- Let the dough rises again for 40 minutes in a warm environment
- Preheat for 20 minutes the oven at 200°C
Add a ramekin of water in your oven during the preheating, that will allow having a crispier bread, as it will make steam. The ramekin needs to stay in the oven when the bread is in it.
Bake the bread in the oven at 200°C for 20 / 30 minutes
Let cool down the bread out of the tin
More recipe to try and enjoy:
