Spelt wholemeal bread with sourdough

Ingredients for 1 servings:

• 1 kg spelt flour (wholemeal flour)
• 150 g sourdough (natural)
• 3 tsp salt
• 2 packets of dry yeast
• 600 ml water
• oil
• Water, for the oven and the dough

Instructions

Working time approx. 10 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 55 minutes

quick, healthy bread

Put the flour in a bowl and add the sourdough, salt, yeast, and water. Knead with the dough hook of a mixer until smooth. Shape everything into a ball with your hands and place it in a large bowl. Place a warm, damp towel loosely over the dough and let it rise in a warm place for 45 minutes. After this time, the dough should have roughly doubled in size. Brush a baking sheet with oil and knead the dough into the desired shape. Either oblong or round, whichever you prefer. Preheat the oven to 220°C fan/convection oven. Brush the bread with water (repeat this process regularly throughout the baking time to ensure a nice crust) and place it in the oven along with an ovenproof dish filled with water. Bake for 20 minutes at 220°C, then reduce the temperature to 200°C. After another 40 minutes, the bread should be fully baked. It’s recommended to test by inserting a long wooden skewer into the center of the dough. If no dough sticks to the dough, the bread is ready.