Spelt buttermilk loaf

Ingredients for 1 servings:

• 500 g spelt flour type 1050
• 375 ml buttermilk, lukewarm
• ½ tsp sugar or honey
• 21 g yeast
• ½ tbsp salt
• 1 tbsp vegetable oil

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 35 minutes

Gently warm the buttermilk, stir in the sugar, and dissolve half a cube of yeast (21g). Put the flour in a bowl, add the salt and oil to the flour on the edge of the bowl. Knead everything well, cover with a damp cloth, and let it rise in a warm place for about 1 hour. Knead the dough again thoroughly (adding more flour if it sticks) and place it in a loaf pan lined with baking paper or greased. If you like, you can sprinkle a few sunflower seeds on the bottom of the pan or on the bread. Let it rise for another 20-30 minutes. Preheat oven to 200°C (fan/convection) or 220°C (top/bottom heat). Place an ovenproof dish/baking dish or similar dish containing boiling water in the bottom of the oven. Bake the bread for 15 minutes at 200°C (400°F). Then brush with milk (just to give it a shine, it’s not necessary), reduce the temperature to 180 (200) degrees, and bake for another 30 minutes. The bread is ready when it has a nice golden color and sounds hollow when tapped! Remove from the oven, remove from the baking tin, let it cool, and enjoy. Tip: I add a little baking malt to every dough to give the yeast a little more food. But it’s not necessary. The dough rises best when it’s in a slightly moist environment so it doesn’t dry out. I always put the dough in a sealable Tupperware container or cover the bowl with a damp tea towel. Another good option: Place the bowl or bread tin with the dough in the microwave and put a cup/bowl of boiling water next to it. Leave the microwave door slightly open so it doesn’t get too moist. You can then place the bowl in the oven while it bakes.