Crispy wholemeal spelt bread from the Dutch oven

Ingredients for 1 servings:

• 1,000 g wholemeal spelt flour
• 800 ml water, lukewarm
• 3 tsp, leveled salt
• 1 packet of dry yeast
• 1 tsp, heaped cane sugar
• 1 tbsp rapeseed oil
• possibly olives, chopped, if required
• possibly tomato(s), dried, chopped, if required

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 2 hours 10 minutes

simple crusty bread from the cast iron pot

Rub the inside of the 4.5-foot Dutch oven with rapeseed oil using a paper towel and cover. Place it on a baking sheet on the bottom rack of the oven and preheat the oven to 250°C (top/bottom heat). In a bowl, mix the flour with salt, sugar, and dry yeast. Add lukewarm water. Knead everything thoroughly using a mixer fitted with a dough hook. If desired, add other ingredients such as chopped olives or sun-dried tomatoes—your imagination is the limit. Cover the dough with a damp cloth and let it rise in a warm place (e.g., near a radiator) for half an hour. Pour the dough into the hot Dutch oven, making sure to pour the dough in from the center of the bottom. The dough should now fill the Dutch oven more than halfway. Reduce the oven temperature to 240°C (475°F), re-close the lid, and return it to the oven. Bake the bread for one hour. After an hour, check the result (I bake it at 200°C for about another 20 minutes). Use a wooden skewer to check whether the bread is fully baked. Remove the bread from the Dutch oven. It won’t bake solid and should be very easy to remove. Let it rest briefly. The bread will now have a crispy crust and a soft, moist interior. Of course, the Dutch oven can also be heated with coals according to the respective instructions.