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Roland Trettls: Root bread
We love it when it smells like fresh bread. And if we also bake a recipe á la Roland Trettl, with spelt and rye flour, then the anticipation of tasting is huge.
preparation
1. Put spelt flour, rye flour, honey, salt and the bread spice in a bowl and mix. Crumble the yeast and then add the lukewarm water and sourdough . Stir everything for another 10 minutes and let the finished dough rest covered for about 2 hours.
2. Preheat the oven to 240 °C hot air.
3. Divide the dough into 4 elongated pieces and twist each piece on a floured work surface.
4. Carefully place the dough pieces on a baking tray with baking paper and let them rest for another 10 minutes.
5. Bake the root bread first at 240°C hot air for 10 minutes, then reduce the heat to 200°C and bake for 15 minutes.
Weitere Rezepte
With his kräuter-Parmesan-Stangerl recipe shows us top chef and STAY SPICED ! Team member Roland Trettl once again a snack to kneel down: Freshly baked, crispy, a touch of Mediterranean – foodie heart, what more could you want? Our tip: Be sure to bake ... and enjoy!
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