Spelled – Crispy Bread

Bread dough

1. Grind spelled grains in a machine and if you don’t have one, use spelled flour. You put it in a mixing bowl (food processor). This is followed by wheat flour, crumbled yeast, rapeseed oil, lukewarm water, salt, barley malt extract and, last but not least, a pinch of raw cane sugar.
2. Use a hand mixer (food processor) to knead for 2 minutes with a dough hook (kneading mode). Take a baking pan, grease it with lightly flour. Take the dough out of the bowl, knead once by hand. Then divide and one piece goes into the baking pan, close with the lid. FOLDING TECHNIQUE: Grasp the bread dough from the back, pull it up and put it to the front. Then turn it 180 degrees on the work surface and grab it from behind again, pull it up and lay it forward. Turn 90 degrees again and grab from behind again, pull up, lay forward. Turn again on the work surface by 180 ° and grip one last time from behind, pull up, lay forward. Now all pages have been pulled and folded once. Now smooth out from above and pull / stroke the folded seams downwards.
3. I used the second part of about 200 grams to prepare a sourdough (recipe follows). Now you put the whole thing in the NOT preheated oven. Slide the baking sheet with the closed baking pan into the bottom rail. Now set the oven to 200 degrees and bake for 50 minutes.
4. In the last 5 – 7 minutes, remove the lid so that the bread has a delicious crispy crust. After the baking time, take it out and let it cool down briefly in the tin. Then remove and let cool down completely on a rack.