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Wholegrain bread with herb butter



380 ml
lukewarm water
spoonful of apple vinegar
spoonful of olive oil
teaspoonful honey

teaspoonfuls salt
360 g 
spelt flour
215 g
wholegrain rye flour (2 thirds finely ground, 1 third coarsely ground)
75 g 
wholegrain wheat flour
250 g
spoonful caraway seeds
teaspoonful dried yeast

seeds to taste

handful fresh herbs
teaspoonful salt



  1. Using the cereal grinder, grind spelt grain, rye and wheat repeatedly ● Finely grind 2 thirds of the rye flour and sift it ● Allow the butter to soften and then beat it with salt and chopped herbs ● Put the mixture in a small bowl or clingfilm and place it in the fridge to stiffen

  2. Place all the ingredients in the foodprocessor bowl and with the kneading hook work the mixture into a slightly sticky, thin dough at lowest speed ● Cover it and let it rise in a warm place until it doubles in volume ● When rising, work it several times on a lightly floured rolling board ● If you have a bread-baker, it can do the whole job for you

  3. Form the fully-proved dough into a loaf-like shape, sprinkle it with seeds, make a shallow cut in the loaf, place it on the baking paper and let rise for another half an hour ● Then put it in the oven pre-heated to 220°C and bake for 15 minutes ● Reduce the temperature to 180°C and bake for another half an hour ● Use a wooden skewer to test if it is ready ● Leave the bread to cool for several hours