Spelt bread

Ingredients for 1 servings:

• 375 g spelt (or wholemeal spelt flour if you don’t have a mill)
• 375 g wheat (or whole wheat flour)
• 1 cube of yeast
• 500 ml water, lukewarm
• 1 tbsp honey
• 1 tbsp salt

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

Wholemeal bread

Finely grind the wheat and spelt. Place the flour in a bowl and make a well in the center. Crumble in the yeast. Drizzle with the honey and wait until the yeast has dissolved. Add the water and mix with the yeast and a little flour. Let it rise in a warm place for about 15 minutes (I always put the dough in the oven with the light on, so it gets between 25°C and 30°C – that’s ideal). Then add the salt and knead everything well. Let it rise in a warm place for another 15 minutes. Knead again and pour into a greased loaf pan (26-30 cm long). Let it rise for another 15 minutes. Preheat the oven to 200°C; place a heatproof bowl of water inside. Bake the bread on the lowest rack for about 60 minutes, then let it rest for another 15 minutes in the switched-off oven. Remove from the mold and spray or brush with warm water.