Spelt white bread

Ingredients for 1 servings:

• 500 g spelt flour, 700
• 1 point dry yeast
• 10 g salt
• 5 g baking malt
• 2 tbsp oil
• 300 ml water

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Knead the flour, salt, yeast, malt, oil, and water into a soft dough until it pulls away from the base of the loaf. Then keep it warm until it has doubled in size (about 1 hour). Fold the dough several times on a floured board and then shape into a loaf or plaited loaf. Let it rise for another 20 minutes. Bake in a preheated oven at 220°C (fan oven) for about 15 minutes, steaming once at the beginning, then reduce the temperature to 180°C (fan oven) and bake for another 20 minutes (I sprinkle the bread with water 2-3 times). Seed variation: If using seeds (2-3 tablespoons), I knead them in after the dough has doubled in size, then shape it into the loaf, sprinkle a little water on it, and sprinkle a few seeds on top.