Origin of dish:
Type of cooking:
250g spelt/wholegrain flour
Method: Soak 2/3 of the bran in water for an hour.
200ml luke warm water
50g rye flour
10g baker's yeast
1 teaspoon salt
Seive both flours into a large bowl, then make a well and seive in the yeast, salt and soaked bran (strain first).
Work the ingredients together for 10 or 15 minutes, then cover with a clean cloth and leave to rise in warm place for 1 1/2 hours, or until it has doubled in size.
By this time, the dough should have doubled in volume, so knead it again to bring it back down and knock out the air, then divide into two, form into loaves and place each half into a greased loaf tin. Sprinkle with remaining bran.
Leave to rest for 30 minutes at room temperature, until each loaf has risen over the rim of the tin.
Preheat oven and cook loaves in middle of 375°F (190°C) for 40mins, when done, they should sound hollow to the tap.
Leave to cool before removing from tins.