American-style spelt toast bread

Ingredients for 1 servings:

• 300 g water
• 15 g cane sugar or honey
• 20 g fresh yeast or 1 sachet of dry yeast
• 300 g spelt flour type 630
• 210 g wholemeal spelt flour or spelt flour type 1050
• 1 ½ tsp salt
• 15 g sunflower oil
• 1 tsp baking malt (non-coloring)
• Fat and flour for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 55 minutes; Total time approx. 3 hours 15 minutes

light and fluffy

Mix the water, sugar, and fresh yeast and let it swell briefly. Combine the remaining ingredients with the yeast mixture in a mixing bowl and knead for about 5 to 7 minutes until you have a smooth dough. This works best with a food processor (if using dry yeast, add all ingredients to the mixing bowl and knead). Let the dough rise for at least 1 hour. Tip: I use the proving setting in my oven. A warm, covered spot will also do, or let it rise covered at room temperature for about 2 hours. Place the dough on a floured baking board and stretch and fold at least four times. Then shape it into a log (or use the 4-piece method) and place it in a greased and floured baking pan. This works best with a baking pan with a lid (a bread pan, a magic master pan, or a small cast iron roasting pan), but a 28cm loaf pan will also work (this will make the crumb crispier on top). Dust the dough with flour and let it rise again briefly. Then place in a cold oven preheated to 200 degrees Celsius (400 degrees Fahrenheit) and bake for approximately 35-40 minutes. Then remove from the pan and bake for another 10-15 minutes.