|Preparation : 10 min||Resting : 45 min|
|Cooking : 50 min||Equipment :|
|Difficulty :||Rating : 2 rates|
|Download the recipe :|
|Programmes :||accessories :|
|500||g spelt flour
|1||tblsp dried baker's yeast (9 g)
|½||tsp ground mixed spices: Fennel, cumin, aniseed, coriander (optional)
Put all the ingredients in bowl and run BREAD/BRIOCHE programme. Shape into a ball.
Leave dough to rise in bowl with EXPERT programme 30 minutes/speed 0/35°C.
Shape dough into a loaf and bake in oven for 50 minutes at 220°C without preheating oven.
would burn if left at 220 (mark 7) for 50 minutes left to prove twice. the second time at 36 for another 30 minutes.
not sure the recipe worked, my effort looks nothing like the recipe photo!