Shiso Bread

• Baking shape 10x30 (without preheating)
• 100g BIO rye flour type 1150
• 300g organic wholemeal spelled flour
• 100g organic wheat flour type 405
• 1/2 teaspoon of roasted coriander seeds
• 1/2 teaspoon caraway seeds
• 3 tbsp organic spelled flakes tender
• 1tbsp sunflower seeds

Mix the seeds and spelled flakes, add to the mixing bowl together with the same rights.

• 500ml water (40 degrees)
• 3 level teaspoons of sea salt
• 1 tablespoon of sugar
• 10 Shiso Leaves Green (or alternatively 2 cups Tahoon Cress for Tahoon bread)
• 1 teaspoon vinegar essence 25%

Mix vigorously.

• 1 cup of fresh yeast 42g.

Stir in with a spoon. Add to the flour mixture and stir well. Line the mould with baking paper. 

Oven settings:

• Upper and lower heat.
• 200°C.
• 65 minutes in the middle rail.
• Do not preheat the oven!
• Start baking immediately!

Shelf life: When wrapped and refrigerated is 1 week. It is perfect for baking and toasting. 
Preparation time: 10 minutes
Baking: 65 minutes
Allergens: lactose-free. Contains gluten (wheat)

Recipe: Marcel Thiele