Spelt bread with salt and caraway

Ingredients for 1 servings:

• 1 kg wholemeal spelt flour, alternatively 700 g wholemeal spelt flour and 300 g spelt flour
• 900 ml water, lukewarm
• 2 packs of dry yeast, 7.5 g each
• 5 tbsp salt (rosemary salt), coarse
• 5 tbsp caraway (mountain caraway), whole
• 4 tbsp apple cider vinegar
• 1 tbsp herb vinegar
• 3 tbsp rapeseed oil
• Vegetable cream for the baking pan
• Spelt flour for the baking tin
• 2 tbsp salt (rosemary salt), coarse
• 2 tbsp caraway (mountain caraway), whole

Instructions

Working time approx. 30 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 50 minutes

delicious and vegan

Let the lukewarm water and dry yeast rest in a mixing bowl for about 5-7 minutes. Meanwhile, sift the flour and slowly add it to the bowl with the yeast water. Grind the rosemary salt and caraway seeds slightly finely in a mortar and pestle and add to the dough. Add the vinegar and oil to the dough. Now knead the dough at the highest possible speed until it forms a homogeneous dough. Preheat the oven to 50 degrees top/bottom heat so that the dough can rise nicely and becomes fluffy. Cover the kneaded dough and let it rise in the oven for 35 minutes. While the dough is rising, grease and dust the baking pan (internal dimensions L*W*H in cm = 24*20*4 cm), dust it, and store it in the refrigerator. Knead the risen dough for another 10 minutes with the dough hook. Preheat the oven to 200 degrees top/bottom heat and place a bowl of water on the floor of the oven. This will make the bread crispy on the outside and fluffy on the inside. Pour the kneaded dough into the greased pan and sprinkle with rosemary, salt, and caraway seeds. Using a damp spatula, score an X on the loaf, if desired. Bake the dough for 10 minutes at 200 degrees Celsius, then for another 30 minutes at 175 degrees Celsius. After baking, let the bread cool in the oven with the oven door slightly ajar.