Light buttermilk spelt bread

Ingredients for 1 servings:

• 700 g spelt flour, not wholemeal
• 1 cube of fresh yeast
• 1 tsp sugar
• 500 ml buttermilk
• 2 tsp salt, to taste
• n. B. Körner

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 35 minutes

simple, airy spelt bread that bakes almost by itself

First, make a pre-dough. Put the flour in a bowl and use your fist to make a well in the center of the flour. Crumble the yeast cube into this well. Gently heat a little buttermilk and cover the yeast in the well with it. Caution: Do not use too much liquid. Also add about 1 teaspoon of sugar to the well to allow the mixture to react with the yeast. Gently and carefully fold in everything in the well using a teaspoon. Now cover this pre-dough in the bowl with a fresh tea towel and let it rest in a warm place, e.g., on or next to the radiator or in a slightly heated oven. After 30 minutes, you will clearly see that the mixture has changed. Now knead the mixture with a dough hook or your hands. Also gently heat the remaining buttermilk and add it, along with the salt. The dough may still be a little wet after kneading; in this case, you can simply add a little more flour. Once the dough is smooth, place it in a warm place again, cover it with a tea towel, and let it rest for about an hour. The dough will have expanded considerably by then. Knead the dough thoroughly to expel any air. You now have two options: 1) Let it rise again. 2) Bake the dough. If you want to let the dough rise again, let it rest for another while, then knead the air out and bake it. If the dough is still too wet after the last kneading, you can add a little more flour so that it no longer sticks. You can also add the seeds to the dough during the last kneading. Then loosely shape it into a loaf, or place the dough in a loaf or round pan and bake for about 50 minutes at 180°C.