Herb roots

Herb roots

#herbbread #spelt #rye #bakingwithherbs #rollingpin

Visually and in terms of taste, it's an absolute stunner! This recipe comes from Sarah and Alex – perfect for anyone who wants to bake with freshly milled flour and fresh herbs. The herb-crusted pastries taste fantastic not only fresh from the oven, but also the next day!

Ingredients

• 450 g freshly ground wholemeal spelt flour
• 50 g freshly ground rye flour
• 100 g sourdough
• 1 cube of yeast
• 1 shot of vinegar
• 2 tsp salt
• 1 tsp bread spice
• 300 ml warm water
• 1 bunch of fresh herbs (rosemary, oregano, thyme, basil…)
• some fresh rye flour for shaping

preparation

1. Clean and finely chop the herbs.
2. Knead all ingredients together to form a smooth dough.
3. Cover and let rise in a warm place for 1 hour.
4. Preheat oven (top/bottom heat 275 °C).
5. Tip the dough onto a floured work surface and divide it into 8-10 portions.
6. Shape each piece of dough into a small roll and twist the ends in opposite directions.
7. Place the herb roots on a floured baking sheet.
8. Bake for 5 minutes at 275 °C, then for 10 minutes at 180 °C.
9. Let it cool on a wire rack.
10. Enjoy!