Spelt bread

Ingredients for 2 servings:

• 1 ½ kg spelt flour
• 30 g salt
• 3 packs of dry yeast
• 3 tbsp bread spice mix
• 900 ml water, lukewarm

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours 45 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 13 hours 55 minutes

simply

Mix all the dry ingredients, including the dried yeast, in a large bowl. Add the water to a stand mixer fitted with a dough hook and switch it on. Add all the dry ingredients to the running stand mixer. Knead the dough until it is nice and smooth and nothing sticks to the bowl. This will take at least 10 minutes. Place the dough in a large (!) bowl, cover with a tea towel, and let it rest in the refrigerator overnight or for at least 12 hours. Divide the dough into two pieces and knead each piece thoroughly. Then shape both pieces into oblong shapes and, if available, place each piece in a proving basket lined with a floured tea towel. Cover both pieces of dough and let it rest at room temperature for 45 minutes. Place a heatproof bowl of water in the oven and preheat it to 250°C (top and bottom heat). Carefully turn the two pieces of dough out, side by side, onto a baking sheet lined with baking paper. If desired, dust the bread with flour and then carefully cut a design into the loaves with a razor blade. Bake the loaves for 15 minutes, then reduce the temperature to 200°C and bake for another 40 minutes. Allow both loaves to cool completely on a wire rack.