John Myers
Ingredients for 2 servings:
- 500 g buttermilk
- ½ cube of yeast
- 650 g spelt flour type 630
- 130 g wholemeal spelt flour
- 15 g salt
- 2 tsp honey or 1 tsp baking malt
- Flour for the work surface
- Fat and flour for the mold
Instructions
Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 2 hours 20 minutes
Dissolve the yeast in 37°C buttermilk. Add the remaining ingredients and knead into a dough. Let the dough rise in a warm place for 1 hour. On a floured work surface, divide the dough in half and form into two balls, folding the outermost part inward until taut. Place the loaves side by side in a greased and floured stone pan, score them, and place the lid on in a cold oven. Bake at 235°C (top/bottom heat) for 65 minutes. Transfer the loaves to a wire rack to cool immediately after baking.
Facebook Comments