Rye & Spelt Grain Bread (Getreidebrot) Recipe

Directions:

1. Mix the sugar & dried yeast together in a large bowl. Add the tepid water & let brew for 15 minutes.
2. Mix the milk & molasses together.
3. Heat a small frying pan on medium & gently heat the linseeds & oatmeal. Take off the heat once warmed through.
4. Add the milk & molasses to the yeast mixture & stir gently.
5. Put the flours in a bowl, along with the oatbran & salt. Add the milk & yeast mixture, and stir. The resulting mixture will be sticky.
6. Turn out onto a lightly floured bench & knead. You may need to add a little bit more rye flour, but don't add too much as the bread will be too dry. The dough will still feel a bit tacky. Knead for 5 minutes.
7. Gradually add the linseed & oatmeal mixture, kneading all the time. Total kneading time is about 10 minutes.
8. Cover the dough & let prove for about 1 hour, or until doubled in size.
9. Pre heat the oven to 190 degrees Celscius. I also put my pizza stone in then as well.
10. Knock down gently & shape into two loaves. Put each loaf on a sheet of baking paper, cover & let prove until doubled, about 1 hour. Spelt tends to rise quickly.
11. Gently move the loaves onto the pizza stone & cook for about 40 minutes, or until the loaf sounds kind of hollow when tapped. You may have to cook them one at a time, it depends how big your loaves turn out.
12. The bread will be dense and quite chewy, and is great served with cream cheese, cottage cheese or just toasted.