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Multi-Grain Bread with Spelt Flour Recipe
Multi-Grain Bread with Spelt Flour
Édouard Loubet, Bastide de Capelongue, France
Édouard Loubet, Bastide de Capelongue, France
Flavors of Provence-Alpes-Côte-d'Azur
Total time: 30 to 60 minutes

Preparation time: 15 minutes + rising time
Baking time: 15 minutes

Difficulty: Easy
Chef's Note

I teach how to make these rolls in my cooking classes.

When sliced and toasted, they're perfect with a foie gras terrine.

- 3 kg (6 1/2 lb.) white flour
- 500 g (18 oz.) 7-grain flour
- 500 g (18 oz.) spelt flour
- 210 g (7 oz.) fresh baker's yeast
- 90 g (6 tbsp.) salt
- 2.5 liters (10 cups) water
- 2 eggs
  1. In a bread mixer, combine all the ingredients except the eggs, or knead by hand.
  2. Form into even little balls; make an incision on the tops with a sharp knife.
  3. Mix the two eggs well and brush onto the tops of the rolls.
  4. Cover with a clean cloth and let rise, sprinkling with water regularly to prevent the formation of a crust.
  5. Bake in a very hot (240° C /475° F) oven for 15 minutes.
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