John Myers
Ingredients for 1 servings:
- 350 g Flour (wholemeal spelled flour)
- 120 g flour (spelled flour 630)
- 30 g potato starch
- 1 packet of dry yeast
- 10 g salt
- 30 ml maple syrup
- 250 g yogurt 1.5%
- 30 g butter, soft
- 150 ml water, lukewarm
- 20 g flour (spelt flour 630), for kneading
Instructions
Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes
pure spelt – for a 26cm loaf pan
Make a yeast dough from the listed ingredients. Knead the dough thoroughly and for a long time to allow plenty of air into it. This can take 8-10 minutes, as this will allow it to rise even better. Be careful! It will have a very sticky consistency, but that’s how it should be. Then cover the mixing bowl with the ball of dough with a clean cloth and let it rise for about 3 hours at room temperature. Avoid drafts! The longer the dough is allowed to rise, the better the toast will taste. After it has risen, take the dough out of the bowl and punch it down. So, hit the middle of the dough with your fist! Then knead thoroughly using as little flour as possible and shape it into an oblong shape so that it fits into the loaf pan. Spray the loaf pan with baking spray. Place the dough in the loaf pan and press down lightly. It should fit so that it is no more than half full. Then cover the whole thing with the cloth and let it rest for another 30 minutes. Meanwhile, preheat the oven to 200°C. Place a bowl of water on the floor of the oven. After the resting time, place the bread on the lowest rack in the oven. After 10 minutes, reduce the temperature to 175°C and bake for another 25-30 minutes. Let it cool on a wire rack and enjoy freshly toasted the next morning.
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