Reader Recipes

Coarse-textured bread

Polly Svensson
3
30 min
2 hours 50 minutes

This makes for a hearty, delicious, and filling loaf of bread that freezes very well. It works great in the toaster, too! The measurements in the recipe are based on the fact that whole-grain spelt flour is sold in 1-kilo packages.

This is a recipe from one of our readers and was not created or tested by KronJäst.

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Here's how:

1

Mix the olive oil, filmjölk, and syrup in a small saucepan and heat gently; the dough liquid should be lukewarm.
2

Crumble the yeast into a mixing bowl and pour in the liquid a little at a time, stirring constantly until the yeast is completely dissolved.
3

Add salt, sunflower seeds, flaxseeds, and wheat bran, and finally stir in the spelt flour. The result should be a smooth, thick batter that’s quite thick in consistency. Spelt has better water-absorption capacity than regular wheat flour but takes a little longer to swell into dough, so don’t worry if it’s sticky.
4

Let the dough rise for about an hour in a draft-free place, covered with a clean cotton towel.
5

Pour the dough onto a lightly floured work surface—after rising, it will look like regular dough, even though it’s more compact.
6

Knead for a few minutes to work out the air, then divide the dough into three equal pieces, shape them, and place them in a greased baking dish.
7

Let it rise under a cloth for about 45 more minutes.
8

Lightly moisten the surface of the dough with water and sprinkle with sunflower seeds or rye flakes for decoration, then bake on the bottom rack at 175 °C. About 40 minutes.
9

Check the bread frequently toward the end of the baking time, and tap the surface with a wooden spoon—if it sounds hollow, it’s starting to be done. Turn the bread out of the pans and let it cool on a wire rack.