Spelt bread

Ingredients for 1 servings:

• 450 g spelt flour, type 630
• 150 g spelt flour, type 1050
• 21 g yeast, fresh
• 1 tsp salt
• 20 g butter or 2 tbsp rapeseed oil, room temperature
• 50 g water, lukewarm
• 300 g buttermilk, lukewarm
• 1 tbsp baking malt or 5 g sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

a fine and tasty bread

Combine the two types of flour in a large bowl and make a well in the center. Dissolve the yeast with the salt and water and pour into the well. Lightly cover with a little flour from the edges and let rest for about 20-30 minutes. Make a smooth dough with the malt or sugar, the butter/rapeseed oil and 300g buttermilk. After a maximum of 5 minutes, the dough should pull away from the bowl and be soft; if not, add a little more buttermilk. Cover the dough in a lightly oiled bowl with cling film and let it rise at room temperature until it doubles in size (about 30-40 minutes). Then knead lightly again and form the dough into a long log. Cover and let it rest in a greased 28cm bread pan for about 30 minutes. Preheat the oven to 230°C (top/bottom heat). Just before putting the bread in the oven, make a 1cm deep cut lengthwise with a sharp knife. Bake on the bottom rack for 15 minutes, then bake at 190°C for a further 25 minutes. After the baking time has elapsed, set the oven to 170°C fan/convection oven, remove the bread from the tin and bake on the oven rack for a further 5 minutes. Allow to cool completely on a wire rack. Without a baking tin: The bread can also be baked without a baking tin. To do this, lightly knead the dough again after the first rise and place the dough ball in a proving basket dusted with cornstarch. The resting time remains the same, then turn the dough out onto a baking tray lined with baking foil/parchment paper and immediately place it on the bottom rack of the preheated oven. 10 minutes at 230°C – 30 minutes at 190°C – 5 minutes at 170°C fan/convection oven.