Print Recipe

Mediterranean Bread

Your guide to the perfect vegan bread.
Prep Time2 hrs
Cook Time35 mins
Total Time2 hrs 35 mins
Course: Bread
Keyword: bread, easy, healthy, vegan, wholegrain
Servings: 1 bread
Author: Natascha

Ingredients

  • 250 g spelt flour whole grain
  • 250 g wheat flour whole grain
  • 3 tbsp thyme dried, ground
  • 6 tbsp rosemary dried, ground
  • 3 tbsp oregano dried, ground
  • 3 tbsp salt
  • 9 g active dry yeast
  • 15 g rye sourdough extract (dried instant sourdough)
  • 500 ml water warm
  • 250 g wheat flour, whole grain extra (set aside for later use)

Instructions

Dough Preparation

  • Take a bowl (one that you can put at a warm place) and put 250 g wheat flour and 250 g spelt flour together with thyme, rosemary, oregano and salt in it. Mix very well
  • Now add dry yeast and sour dough extract and stir them very well together
  • Pour warm water into the bowl and mix it really good into the flour mix. You can either use a cooking spoon or your hands. A cooking spoon does the job for this first step as the dough is rather liquid
  • Place a cloth on top of your bowl and put it at a warm place with about 25-36 °C (must not be warmer than 36 °C)
  • Let the dough rest until it rises (this usually takes around 25 minutes)

Kneading Nr. 1

  • When the dough rose for the first time, take it out of the bowl and place it on a kitchen surface (first spread some flour on the surface so the dough won't stick to it)
  • Now add 150 g wheat flour to your dough
  • Knead it really good into the dough with your hands
  • Knead about 5 minutes, the longer you knead the better your bread gets
  • Put the dough back into the bowl, cover the bowl with a cloth and put it back to the warm place
  • Again, let the dough rise

Kneading Nr. 2

  • When the dough rose for the second time, again take it out of the bowl and place it on the kitchen surface (first spread some flour on the surface so the dough won't stick to it)
  • Now add 100 g wheat flour to your dough
  • Again, knead it really good into the dough with your hands (for at least 5 minutes)
  • Put the dough back into the bowl, cover the bowl with a cloth and put it back to the warm place
  • Wait until the dough rises for the third time

Last step

  • When the dough rose for the third time, take it out of the bowl and place it on the kitchen surface (first spread some flour on the surface so the dough won't stick to it)
  • Knead the dough for the last time, but this time fold the dough again and again (from each side). Fold it for about 5 times
  • Fold it until you have your desired "bread form", then place it on a baking tray with baking paper

Bake your Bread

  • Preheat the oven at 220 °C
  • Put the tray with the bread into the oven and place a glass bowl with water next to it
  • Bake the bread at 220 °C for 15 minutes
  • Turn down the heat and continue baking the bread at 180 °C for another 20 minutes
  • Ready, you did it!

Notes

I usually put the bowl outside, right under the sun during the warm months. When it's cold outside I put the bowl into the heated oven at about 25 °C (always works pretty good).