Spelt and Rye Breads

The project to make bread which looks good – and tastes very moreish – continues. I am playing with a basic recipe which is the following:

750g bread flour
17g dried active yeast
15-16 fl ozs liquid
1 tbsp sweetening
2 tsps salt
1 tbsp fat

Spelt Bread in front; Rye Bread behind

Spelt Bread behind; Rye Bread in front

Spelt Bread

500g spelt four; 150g strong white flour; 100g strong brown flour
17g active dry yeast
1 tbsp brown sugar
1 tbsp oil
15-16 fl ozs of a mixture of yoghurt, sour cream, and water (I had some leftovers in the fridge!)

I baked at 190c for 10 minutes, and then reduced to 170C for another 35 minutes

Rye Bread

450g rye flour; 200g strong white flour; 100g strong brown flour

A handful of raisins soaked in some of the hot liquid, and a few walnuts

Liquid, yeast and fat as above, and same baking temperatures and times.

And as soon as it cools…..!

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