Small spelled and chestnut bread
Bread fast enough to make because only one sprout. I use an oval glass dish (Pyrex).
IN DETAIL
Recipe for 4 Portions
Total time : 2 h 65 min
Cooking: 45 min
Preparation: 20 min
Break : 2 hrs
Accessory: Le Pétrin
INGREDIENTS
- 200 grams of whole spelled flour
- 200 grams of old or whole wheat flour
- 100 grams of chestnut flour
- 2 packets of Express Baker’s Yeast
- 2 teaspoons Fleur de sel
- 33 centiliters of warm water
Instructions
I put my bread sprout behind my wood stove.
- 1 Put the 2 sachets of dry baking yeast (express action) in lukewarm water in the tank. Install the kneader and rotate 2-3 minutes on speed
- 2 Add the flour and salt. Knead for 15 to 20 minutes Speed 1.
- 3 Butter the mold and put the preparation inside. I make the nibs (lines on the bread) before the sprout on my bread. Grow 2 hours next to a heat source preferably.
- 4 Brush the top of the bread with milk and put the oven to preheat to 240 ° with the baking tray at the bottom.
- 5 Put the bread in the middle rack and throw 2 glasses of water on the drip pan, quickly close the oven door. Cook for about 45 minutes, it all depends on the mold used and the height of the bread.
- 6 Remove from the oven and unmold on a rack to cool it.