Swiss country bread

Ingredients for 1 servings:

• 250 g flour, wheat flour (405)
• 250 g spelt wholemeal flour
• 1 cube of yeast (42 g)
• 1 tsp sugar
• 2 tsp salt
• Flour , for the work surface

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

Mix the two types of flour together in a large mixing bowl. Make a well in the center and crumble in the yeast, then sprinkle the sugar over the top. Pour in 300 ml of lukewarm water and mix with the yeast, sugar, and a little flour to form a thin paste. Cover and let rise in a warm place for about 15 minutes. Gradually knead all of the flour and salt into the pre-dough using the dough hook of a hand mixer. Cover and let rest for about 20 minutes. Line a baking sheet with baking paper. Knead the dough thoroughly again until smooth and pliable. Then, on a floured surface, form it into a ball. Place the ball of dough on the sheet and flatten from the center outwards into a circle about 20 cm in diameter. Let the flatbread rise in a warm place for about 25 minutes, until it has increased in size by a third. Spray the bottom and sides of a cold oven with water. Place the baking sheet in the oven (bottom) and set the temperature to 200°C (200°C fan oven). Bake the bread for about 1 hour until golden brown. Let the bread stand in the turned-off oven for another 10-15 minutes. Then place it on a wire rack and brush all sides with cold water.