Wholegrain bread with herb butter

There is nothing like a slice of freshly-baked bread


1 loaf


300 minutes


380 ml   lukewarm water
1,5   spoonful of apple vinegar
3   spoonful of olive oil
1,5    teaspoonful honey
  teaspoonfuls salt
360 g    spelt flour
215 g   wholegrain rye flour (2 thirds finely ground, 1 third coarsely ground)
75 g    wholegrain wheat flour
250 g   butter
1   spoonful caraway seeds
1,5   teaspoonful dried yeast
    seeds to taste
    handful fresh herbs
1   teaspoonful salt



  1. Using the cereal grinder, grind spelt grain, rye and wheat repeatedly ● Finely grind 2 thirds of the rye flour and sift it ● Allow the butter to soften and then beat it with salt and chopped herbs ● Put the mixture in a small bowl or clingfilm and place it in the fridge to stiffen
  2. Place all the ingredients in the foodprocessor bowl and with the kneading hook work the mixture into a slightly sticky, thin dough at lowest speed ● Cover it and let it rise in a warm place until it doubles in volume ● When rising, work it several times on a lightly floured rolling board ● If you have a bread-baker, it can do the whole job for you
  3. Form the fully-proved dough into a loaf-like shape, sprinkle it with seeds, make a shallow cut in the loaf, place it on the baking paper and let rise for another half an hour ● Then put it in the oven pre-heated to 220°C and bake for 15 minutes ● Reduce the temperature to 180°C and bake for another half an hour ● Use a wooden skewer to test if it is ready ● Leave the bread to cool for several hours