Italian spelt bread

Ingredients for 1 servings:

• 300 g spelt flour
• 100 g wholemeal flour
• 12 g yeast
• 250 ml water, lukewarm
• 3 tbsp olive oil
• 1 tbsp, leveled salt
• some milk

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 25 minutes

Combine the spelt and wholemeal flour in a bowl and mix. Make a well in the center and crumble in the yeast. Add the water, oil, and salt and knead everything into a smooth dough. Let it rise in a warm place for about 1 hour. Knead the dough again and place it on a baking sheet lined with baking paper (I always place the dough in a 24cm springform pan, so the bread stays in shape) and let it rise for another 45 minutes. Use a sharp knife to lightly score the bread from the center to the edge and let it rise for another 45 minutes. Brush the surface of the bread with a little milk. Place a bowl of water on the floor of the oven. Bake the bread in an oven preheated to 240°C for 35-40 minutes. Then remove from the oven and let it cool on a wire rack.