Spelt and Rye Bread

Total time140 mins

20 minspreparation time

60 minsproving time

60 minscooking time

A delicious and easy seeded bread seasoned with Kikkoman Soy Sauce that you cook in an ovenproof pot. Tip: you can prepare the bread with any kind of seeds you like (chia seeds, oats, sesame etc.)

Ingredients

1 portion(s)

570 

lukewarm water

10 g

yeast (fresh)

400 g

spelt flour

400 g

whole rye flour

40 ml

Kikkoman Naturally Brewed Soy Sauce

3 tbsp

poppy seeds

3 tbsp

pumpkin seeds (chopped)

3 ½ tbsp

sunflower seeds

butter for the baking pan

Preparation

Step 1

Preheat the oven to 220C. Stir the yeast with the lukewarm water. Put the flour with Kikkoman naturally brewed soy sauce into a bowl and knead it with the yeast and water mixture. Cover the bowl with a foil and let the dough rise for about 1 hour in a warm place. Take the dough out of the bowl and knead it briefly. Knead the pumpkin seeds, the poppy seeds and the sunflower seeds into the dough. Grease a pot (diameter 24 cm) with butter and put the dough into the pot. Bake the bread with the lid on for about 30 minutes, then take the lid off and bake it again for 25-30 minutes.

Step 2

Delicious served warm.

Recipe-ID: 519

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