Buttermilk spelt bread

Ingredients for 1 servings:

• 300 g spelt flour type 630 plus flour for sprinkling
• 200 g wholemeal spelt flour
• 500 ml buttermilk, room temperature
• ½ cube of yeast
• 1 tsp, heaped sugar
• 1 tbsp, heaped salt
• possibly sunflower seeds, linseed, optional

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 10 minutes

Pour the buttermilk into a bowl and crumble in the yeast. Then add the sugar and salt and mix everything well with a whisk. Then add the flour and mix everything well with a stand mixer (dough hook). If you like, you can add more seeds. Cover with a kitchen towel and let it rise in a warm place for at least 30 minutes (it can also rise for 1 hour). Place the dough on a floured surface and dust it with more flour (type 630). Knead by hand until the dough becomes firmer and no longer sticky. Lightly moisten the surface with warm water. Add seeds, if you like. Preheat the oven to 200°C (top/bottom heat) and bake the bread for 20 minutes, then reduce the temperature to 185°C and bake for another 10 minutes. Remove the bread immediately and let it cool on a board.