Wholegrain bread with herb butter
There is nothing like a slice of freshly-baked bread
1 loaf
300 minutes
Ingredients:
380 ml | lukewarm water | |
1,5 | spoonful of apple vinegar | |
3 | spoonful of olive oil | |
1,5 | teaspoonful honey | |
2 | 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 |
Instructions:
- 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
- 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
- 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