Chrissi's Dinkel – Everyday Bread

Ingredients for 1 servings:

• 450 g Flour (wholemeal spelled flour)
• 200 g flour (spelled flour 630)
• 100 g spelt flakes, coarse
• 1 tbsp Flour (malted barley flour)
• 500 g sourdough
• 250 ml water, lukewarm
• 22 g salt
• 1 tbsp bread spice mix

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

pure spelt

Mix the flours, add salt and bread spice, pour in the sourdough starter, and knead into a dough while adding the water. Don’t add the entire amount of water, but about 2/3 of it, and then add it in stages. Be sure to pay attention to the dough consistency, as the amount of water always depends heavily on the quality of the flour and can therefore only be approximate! Knead the dough until it pulls away from the edges and has a smooth consistency. Cover the bowl with a clean cloth and set aside for 10 minutes. Then knead the dough thoroughly on a work surface. Shape it into a loaf of bread in the desired shape. Then place it, seam down, in a floured proving basket or a salad colander lined with a cloth and dusted with flour, or similar. Cover and let it rise in a warm place for 2 hours. Preheat oven to 225°C (top and bottom heat). Place a heatproof bowl of water on the floor of the oven. After the resting time, turn the dough out onto a baking sheet lined with parchment paper and bake in a preheated oven at 225°C for 10 minutes. Then reduce the temperature to 175°C and bake for another 50 minutes. To test if the bread is done, remove it from the oven, turn it over, and tap the bottom. If it sounds hollow, it’s baked through.