John Myers
Ingredients for 1 servings:
- 300 g spelt flour
- 500 g spelt flour (wholemeal)
- 1 packet of dry yeast
- ½ liter of warm water
- 4 tbsp olive oil, or grape seed oil or rapeseed oil
- 1 tbsp sea salt
- n. B. Coriander powder
- some raw cane sugar, maple syrup, rice syrup, sugar beet syrup
- ½ cup sunflower seeds, flax seeds or other seeds
- some oil
- Flour , for the work surface
Instructions
Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes
delicious spelt bread with seeds
In a large bowl, mix the flours with the salt (or coriander if desired), and the seeds. Make a well in the flour mixture and add the dried yeast, oil, and sugar, mixing briefly. Pour the warm water into the well and mix lightly. Let stand for a few minutes. Then, on a floured surface, knead for at least 20 minutes until you have a smooth dough that is not too hard, but rather soft. Add more warm water if necessary. Place the dough in the oiled bowl, cover with a damp cloth, and let it rest for at least 5 hours at room temperature, preferably overnight. Preheat the oven to 180-200°C (convection oven). Place an ovenproof dish filled with water in the oven. Slide the dough from the bowl into a bread pan or larger loaf pan, sprinkle with seeds if desired, and bake for at least 1 hour. This bread has a very intense flavor due to the long resting time and basically goes with everything.
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