Wholemeal spelt bread

Ingredients for 1 servings:

• 500 g spelt flour (wholemeal spelt flour)
• 375 ml water
• 1 ½ tsp salt
• 1 tsp honey, maybe more
• 1 tbsp oil
• 40 g yeast
• 1 pinch(s) of caraway or black cumin
• 2 tbsp, leveled seeds, for sprinkling

Instructions

Working time approx. 20 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours

quickly baked

For the pre-dough, combine 125 ml of lukewarm water, yeast, and 1 teaspoon of salt. Add to the flour, stir, and let rise, covered, for 20 minutes. Mix 250 ml of lukewarm water with salt and 1-2 teaspoons of honey. Add to the pre-dough, knead (about 10 minutes), adding caraway or black cumin seeds if desired, and let rise, covered, for about 20 minutes. Pour the dough into a greased loaf pan or half of a Roman pot, prick the edges, and bake on the second rack from the bottom at about 190°C for about 50 minutes. Tip: The wholemeal flour can be divided into oat bran, brown millet, or spelt flour, as desired.