Pain Rustico à l’épeautre avec pâte ébouillantée
Recette
soaker:
200g Spelt Rustico flour
310g boiling water
Mix flour and boiling water together, leave to soak for at least 2 – 6 hours.
Dough ingredients:
800g Spelt Rustico
17g salt (1 tbsp)
1 tbsp oil
Prepared soaker
30g yeast (quantity depending on length of rising time)
approx. 450 – 500g water
Combine all ingredients, knead and make a soft yeast dough, cover and leave to rise to double the size. Divide into portions, knead briefly, place in a buttered tin (fill to about halfway) and leave to rise again.
Baking:
Depending on the size of the dough pieces, bake 30 – 35 min at 220°C in the lower third, then remove from the tin and bake the bread until crispy on the baking tray.
Encore plus de recettes savoureuses
Recette
télécharger
Nous sommes ravis que cette recette te plaise !
Une fois tes coordonnées saisies, tu peux télécharger directement la recette au format PDF.