Eukas wholemeal spelt bread

Ingredients for 1 servings:

• 1 tbsp sugar
• ¼ cube of yeast
• 200 g spelt flour (wholemeal)
• 200 ml water, lukewarm
• 800 g spelt flour (wholemeal)
• 2 tbsp salt
• 1 tsp, leveled coriander powder
• 1 pinch allspice, heaped
• 1 pinch of ginger powder, heaped
• 1 tsp. clove powder, heaped
• 50 g butter
• 475 ml water
• e.g. milk or butter

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 4 hours 30 minutes

with little yeast and a spicy note

Sprinkle the yeast cube with the sugar and gradually stir both together until the yeast has dissolved. This will take a while. Combine the flour, lukewarm water, and the dissolved yeast-sugar mixture in a bowl and stir to form a dough. Cover and let rise in a warm place for about half an hour, until the dough bubbles. Now add the 800g flour, salt, and spices. Melt the butter and add it to the water, and mix everything into a smooth dough. Lightly flour the work surface and knead the dough thoroughly by hand once more. Then dust the dough with flour and return it to the bowl. Cover the bowl with the lid and let it rise for about 2-3 hours. Flour the work surface again and knead and shape the dough thoroughly again, then place it on a baking sheet lined with baking paper. Preheat the oven to 200°C (400°F). You can now score the surface of the bread with a knife and brush with milk or butter as desired. I made it with butter. Once the oven has reached the right temperature, place the baking sheet with the dough inside and bake for about 45 minutes. Then tap it on the baking sheet. If it sounds hollow, transfer it to a wire rack, cover with a cloth, and let it cool.