> Recipes > Bread

Spelt and rye flatbread

Spelt and rye flatbread

PT1H

1
In a mixing bowl, combine the lukewarm water with the yeast and leave for 10 minutes
  • 400ml of water
  • 10g of dried yeast
2
Mix in both of the flours until a smooth dough forms. Leave the dough to rest for 20 minutes
  • 200g of spelt flour
  • 250g of rye flour
3
Separate the dough into four parts and then roll each part out as thinly as possible
4
Place each flatbread on a flat baking tray and bake the bread in the oven for 15 minutes at 170°C/gas mark 3
5
Remove the baked bread from the oven and sprinkle with oil and sea salt before serving
  • rapeseed oil
  • sea salt

Ingredients

Metric

Imperial

  • Spelt and rye flatbread

    • 400ml of water, lukewarm
    • 10g of dried yeast
    • 200g of spelt flour
    • 250g of rye flour
    • rapeseed oil
    • sea salt

    Comments ()

    Spelt and rye flatbread

     

    Please enter text

    Comments must be less than characters

    Change your username in user settings to something more personal.

     

    (Editing)

    >

    This comment was edited

    Please enter text

    Comments must be less than characters

    This comment has been deleted

    Report this comment

    Please state your report in the space below

    Please enter text

    Reports must be less than 750 characters

    loading

    >

    Please enter text

    Comments must be less than characters

    (Editing)

    >

    This comment was edited

    Please enter text

    Comments must be less than characters

    This comment has been deleted

    Report this comment

    Please state your report in the space below

    Please enter text

    Reports must be less than 750 characters

    loading

    >

    Please enter text

    Comments must be less than characters

    Be the first to leave a comment on this page...
    ...   ...
     

    Please enter text

    Comments must be less than characters

    Change your username in user settings to something more personal.