Hoppa till:
![](https://www.zwilling.com/on/demandware.static/-/Sites-zwilling-dk-Library/default/dw05c0fb9f/images/content-recipe/prep.gif)
PREP IN
![](https://www.zwilling.com/on/demandware.static/-/Sites-zwilling-dk-Library/default/dw7f4a5416/images/content-recipe/cooktime.gif)
COOK FOR
700 g spelt flour (type 815 or 1050) or
500 g wheat flour type 550 and
200 g rye flour
15 g fine salt
450 ml cold water
28 g fresh baker's yeast
1 tsp. powdered sugar
1 dash of oil for cooking and roasting
Possibly 3 tbsp. sunflower/pumpkin seeds
500 g wheat flour type 550 and
200 g rye flour
15 g fine salt
450 ml cold water
28 g fresh baker's yeast
1 tsp. powdered sugar
1 dash of oil for cooking and roasting
Possibly 3 tbsp. sunflower/pumpkin seeds