Buttermilk bread with spelt flour

Ingredients for 1 servings:

• 500 g spelt flour
• 10 g dry yeast
• 60 g honey, liquid
• 300 ml buttermilk
• 60 g butter
• 1 egg(s)
• 20 g vanilla extract, if desired
• 1 pinch of salt
• 5 cl milk
• Fat for the mold
• Milk for brushing

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

Spelt bread without raisins, low in calories

Combine all ingredients to form a yeast dough and beat until it bubbles and pulls away from the sides of the bowl. Let the dough rise in a warm place until it has doubled in size. Grease a 30 cm loaf pan or line it with baking paper. Knead the dough again and place it in the pan. Let it rise for another 25 minutes. Preheat the oven to 200°C (top/bottom heat). Brush the bread with milk and bake on the second rack from the bottom for 30 minutes. These quantities yield a buttermilk loaf weighing approximately 900 g. With 16 (thumb-thick) slices, that’s 162 kcal per slice.