Spelt loaf bread

Ingredients for 1 servings:

• 170 g spelt flour (wholemeal)
• 140 ml water
• 1 g yeast
• 350 g spelt flour, T 1050
• 10 g yeast
• 10 g salt
• 1 tbsp honey
• 180 ml water, lukewarm
• 2 tbsp lemon juice
• 1 tsp, leveled coriander powder

Instructions

Working time approx. 15 minutes; Rest time approx. 1 day 3 hours; Cooking/baking time approx. 45 minutes; Total time approx. 1 day 4 hours

little yeast

Mix the ingredients for the pre-dough and let it rest for 1 hour at room temperature. Then refrigerate for 24 hours. The next day, let the pre-dough stand for 1 hour at room temperature. Knead with the remaining ingredients until you have a smooth dough. Cover and let it rise for 1 hour at room temperature. Knead thoroughly again and place in a greased loaf pan with the seam facing down. Cover and let it rest for 90 minutes. Score the surface diagonally several times and brush with water. Bake in a preheated oven at 230°C on the second rack from the bottom for 15 minutes, then reduce the temperature to 200°C and bake for another 25-30 minutes.