Spelt wholemeal bread for working people, mothers and other busy people

Ingredients for 1 servings:

• ½ tsp fresh yeast or 1 tsp dry yeast
• 450 ml water, lukewarm
• 600 g wholemeal spelt flour
• 1 tbsp salt
• e.g. seeds (sunflower seeds, linseed, nuts such as hazelnuts and walnuts)
• Flour for the proofing basket and for dusting

Instructions

Working time approx. 5 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 45 minutes; Total time approx. 8 hours 50 minutes

The dough is ready in 5 minutes – let it rise overnight – bake for 45 minutes in the morning.

Dissolve the yeast in the water. Mix the flour, salt, and seeds/nuts together thoroughly. Add the yeast and water and knead everything roughly, and the dough is ready. Place the dough in a well-floured proving basket (if you don’t have one, no problem; just take a round bowl, line it with a tea towel, flour it well, and add the dough). Dust the dough with flour, cover, and let it rise overnight at room temperature. The next morning, preheat the oven to full heat—usually 250°C (top/bottom heat). Turn the dough out onto a baking sheet lined with baking paper and press it into the desired shape with your hands (round, oblong, or just leave it as is). Sprinkle the bread with a little water or spray it with a plant-based spray and place it in the oven. After 15 minutes, reduce the heat to 200°C (400°F) and bake for another 30 minutes. Remove from the oven and let it cool for a few minutes while still warm. Tips: If you don’t have wholemeal flour, you can also use type 1050 or 630, but then reduce the amount of water to 400 ml. The long proving time and the small amount of yeast make the bread very digestible and will keep for a few days. You can also freeze it without any problem. If you want it to prove longer, e.g. if you make the dough in the morning and don’t want to bake it until the next morning, simply put it in the fridge to prove. Happy baking and enjoy! This recipe is perfect for all working people, moms or other busy people. Why? The dough is ready in 5 minutes, then it can prove overnight and go into the oven the next morning.