John Myers
Ingredients for 1 servings:
- 800 g spelt flour type 630
- 200 g soft wheat semolina
- 2 sachets of dry yeast
- 2 tsp salt
- 2 tsp sugar
- 600 ml buttermilk
- e.g. semolina, sesame or linseed
Instructions
Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 15 minutes
with buttermilk and semolina, makes 2 loaves
The specified amount is enough for two soccer balls. Gently warm the buttermilk. Mix all ingredients and knead into a smooth dough. This works best with a kneading machine. Cover the bowl with a cloth and let it rise in a warm place for 45 minutes. Then knead the dough briefly by hand and form two round loaves. Place on a baking tray lined with baking paper and use a sharp knife to cut first lengthwise and then crosswise, so that the end result resembles a soccer ball. Brush the loaves with water and sprinkle with semolina, sesame, or linseed, if desired. Semolina looks best. Let the loaves rise on the baking tray for another 15 minutes. In the meantime, preheat the oven to 220 degrees Celsius (top/bottom heat) and place an ovenproof bowl of water in the bottom of the oven. Bake the loaves for 15 minutes, then reduce the temperature to 160 degrees Celsius (fan/circulating air), and bake for another 40 minutes. Once the loaves have a decent brown color after 20 minutes, you can cover them with baking paper. This is a very tasty, hearty loaf, and very pretty to look at.
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