Wholemeal spelt bread

Ingredients for 3 servings:

• 500 ml water, hot
• 500 ml buttermilk, cold
• 250 g cream cheese, 40% fat
• 2 tbsp sugar
• 1 cube of yeast
• 1 kg wholemeal spelt flour
• 1 kg wheat flour
• 5 tsp salt
• Rapeseed oil for the molds

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 45 minutes

Simple mixed bread made from wholemeal spelt flour and wheat flour

Pour the hot water into a large bowl and stir in the sugar. Stir in the buttermilk and cream cheese. When the mixture is lukewarm, dissolve the yeast in it and let the mixture stand, covered, for 10 minutes. Then combine the flours, sift it into the liquid, add the salt, and knead everything by hand for about 20 minutes until you have a smooth dough. Then let it stand, covered, in a warm place for two hours; the dough will almost triple in size during this time. After the resting time, knead the dough thoroughly again (about 15 minutes) and divide it into three loaves. Grease three loaf pans (30 to 35 cm) with rapeseed oil, place the loaves in them, and lightly brush the tops with water. Then score the loaves deeply lengthwise with a knife, then place the pans in a cold oven, set the oven to 200°C (top/bottom heat), and bake for one hour. After baking, turn the loaves out of the pans and let them cool, covered, on a wire rack. The dough is also perfect for rolls. Rolled out thinly, it can also be used as a pizza base, baked in a pan to make flatbreads, or made into dumplings with any filling.