Rye and spelt bread

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Rye and spelt bread
Rye and spelt bread
Servings:Servings: 10 - Makes 1 medium-sized loaf
Calories per serving:222
Ready in:3 hours 35 minutes
Prep. time:5 minutes
Cook time:3 hours 30 minutes
Difficulty:Easy
Recipe author:JuliaBalbilla
First published:31st December 2012

This loaf which is particularly suitable for the Panasonic SD-255 bread machine, can also be made in other machines, so long as you follow your manufacturer's handbook.

I've found that with all brown or wholemeal flour bread recipes, half a vitamin C tablet (ascorbic acid) crushed between two tablespoons (about 100 mg) and added to the flour, seems to prevent a heavy, poorly risen loaf. It has an effect on Glutathione (WIkipedia) which has an affect on the the elasticity of the dough.

You can also make this by hand, but if using fresh yeast, you will need to double the quantity, ie 4 teaspoons fresh yeast.


Ingredients

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Method

  1. Place the ingredients into the pan in the order in which they are given above. If using a machine other than the Panasonic SD-255, refer to your handbook for the correct order for your own machine.
  2. Set to the rye bread option and in 3½ hours you will have your baked loaf.
  3. If your machine does not have a rye setting, choose one that has the nearest fit to one that kneads for about 10 minutes, rises for about 1½ hours and bakes for 1 hour. Make sure that the ingredients are warmish beforehand.

Serving suggestions

Lovely with nice strong cheese and fiery mustard or horseradish.

Variations

For a darker loaf, use molasses instead of sugar. You can also add 150 g dried fruit to the mixture.

Chef's notes

You will probably find that the loaf has a slightly sunken appearance - this is perfectly normal.

See also

Graph your Body Mass Index

See your personal Body Mass Index (BMI) plotted on a graph against national averages.