12
Bogenhofener whole wheat bread
750 g of ground spelt, 250 g of ground rye, 1 packet 7 g) dry yeast, 4 tbsps. of
sunflower seeds, about 1 tbsp. each of salt and bread spice, sesame seeds
and linseed, approximately 600 ml of lukewarm water.
Preparation
1.
Knead all the ingredients to a dough, kneading until it no longer
sticks.
2.
Leave to rise to twice its size.
3.
Then place the risen dough into a bread baking tin.
4.
Bake at 220°C for 15 minutes and for 45 minutes at 180°C.
5.
Remove from the tin immediately!
Too little flour
production
The knurled nut has not
been correctly countered
(locked)
or has been turned too
tightly!
Open the the knurled nut
in steps until you have the
degree of fineness
required and then lock
(counter) the
same. Correct locking
please see page 4
Flour is too
coarse
The knurled nut was too
loose
Tighten the knurled nut in
steps until you have
desired degree of fineness
and then lock (counter)
the same correctly.
Please see Page 4.
