Spelt bread in the bread maker with flour dough

Ingredients for 1 servings:

• 25 g wholemeal spelt flour or spelt flour type 630
• 120 g water
• 2 tsp, leveled salt
• 335 g spelt flour type 630
• 120 g wholemeal spelt flour
• 2 tbsp, levelled whole cane sugar or white sugar
• 1 tsp dry yeast, 3 g
• 1 tbsp apple cider vinegar
• 160 g water
• 80 g sunflower seeds

Instructions

Working time approx. 10 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 55 minutes; Total time approx. 4 hours 5 minutes

First, make a flour dough from the 25 g of flour, salt, and 120 g of water (weighing is more accurate than measuring in ml). Bring all of the above ingredients to a boil in a saucepan and simmer for about three minutes while stirring. The flour dough will have a pudding consistency. Pour into a glass or similar container and let it rest for at least three hours, or overnight in the refrigerator if you prefer. The flour dough takes a bit of work, but it has the advantage that spelt bread absorbs a little more water and stays moist longer. Spelt breads tend to dry out because spelt can absorb slightly less water than wheat. The next day, mix all the dry ingredients and the yeast together. Then add the flour dough and break it up in the bowl to ensure it’s evenly distributed. I roughly knead everything together before putting it in the bread maker’s container. At first, the dough seems very dry, but in the bread maker (in my case, a Panasonic), it becomes nice and moist after kneading. Run the regular program and let it bake. With my BBA, I remove the dough hook before the final rise and shape the dough into a round shape. Tip: Optionally, you can also add roasted sunflower seeds to the dough. The bread freezes very well when sliced.