Produced in Austria explicitly for Lanserhof this product comes from a controlled organic cultivation. This requires that the environment is burdened as little as possible. Therefore, the use of chemical pesticides, mineral fertilizers and genetic engineering is avoided. Spelt is rich in dietary fiber, which is particularly good not only for satiety, but also for digestion. In addition, the vitamin B contained in spelt is good for the liver, brain and muscle cells. Sourdough makes baked goods easier to digest because the long fermentation times allow microorganisms to break down the harmful substances in the flour. The bioavailability of minerals such as zinc, calcium and magnesium is increased and the sourdough bread retains its freshness, texture and flavors for several days.
Instructions for 500g (750g bread): Mix the contents with 350ml of water, 10g of fresh yeast or a packet of dry yeast and 1-2 tablespoons of oil. Then let the dough rest for 30 minutes. Then shape it and place it in a floured proofing basket. Preheat the oven to 200°C. When the bread in the proofing basket has taken on 20% more volume, it can be placed on baking paper in the oven. Now the temperature should be reduced by 10-20°C. Depending on the desired color of the bread, it should bake for 30-60 minutes. To obtain a better crust, a small bowl filled with water can be placed in the oven.
spelt flour (90%), rye sour (9%), brown millet (1%), natural salt, bread spice (AT-BIO-401)