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Spelt and Rye Bread

Total time 140 mins
20 mins preparation time
60 mins proving time
60 mins cooking 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
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

Recipe as PDF

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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.

Delicious served warm.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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