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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix the sugar & dried yeast together in a large bowl. Add the tepid water & let brew for 15 minutes. | 2. Mix the milk & molasses together. | 3. Heat a small frying pan on medium & gently heat the linseeds & oatmeal. Take off the heat once warmed through. | 4. Add the milk & molasses to the yeast mixture & stir gently. | 5. Put the flours in a bowl, along with the oatbran & salt. Add the milk & yeast mixture, and stir. The resulting mixture will be sticky. | 6. Turn out onto a lightly floured bench & knead. You may need to add a little bit more rye flour, but don't add too much as the bread will be too dry. The dough will still feel a bit tacky. Knead for 5 minutes. | 7. Gradually add the linseed & oatmeal mixture, kneading all the time. Total kneading time is about 10 minutes. | 8. Cover the dough & let prove for about 1 hour, or until doubled in size. | 9. Pre heat the oven to 190 degrees Celscius. I also put my pizza stone in then as well. | 10. Knock down gently & shape into two loaves. Put each loaf on a sheet of baking paper, cover & let prove until doubled, about 1 hour. Spelt tends to rise quickly. | 11. Gently move the loaves onto the pizza stone & cook for about 40 minutes, or until the loaf sounds kind of hollow when tapped. You may have to cook them one at a time, it depends how big your loaves turn out. | 12. The bread will be dense and quite chewy, and is great served with cream cheese, cottage cheese or just toasted. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
active yeast	1	tablespoon		-	-	-	-
dark brown sugar	1	tablespoon	used	-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
milk	1 1/4	1/4		186.05	14.579	9.6075	9.9735
molasses	1/8	cup		122.1625	31.48	0.0	0.0421
rye flour	3 1/2	cups		1456.0	307.4624	71.2768	9.9456
spelt flour	2	cups		-	-	-	-
brown rice flour	1/2	cup		286.77	60.4192	5.7117	2.1962
oat bran	2	tablespoons		28.905	7.7808	2.0328	0.826
salt	1/2	teaspoon		-	-	-	-
linseed	3	tablespoons		-	-	-	-
oatmeal	4	tablespoons		53.2	10.9256	1.5819999999999999	0.6762

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.