Ragged Bread

Ragged Bread


  • 100 g spelt flour + for working surface
  • 50 g rye flour
  • 50 g barley flour
  • 2 – 3 tablespoon flax
  • 2 tablespoons olive oil
  • pinch of sea salt
  • 2 teaspoons baking powder
  • 200 ml water


Mix flours, flax, oil and water. Cover the bowl and leave to rest. As long as possible, it’ll be better (overnight or day). Then add salt and baking powder and knead the dough. Transfer it to a floured working surface and knead little more. Put in the baking tray and in the oven. Bake some 30 to 40 minutes on 220 degrees.

Ragged Bread

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