Hearty spelt bread with onions and bacon

Ingredients for 1 servings:

• 1 kg spelt flour type 1050
• 20 g salt
• 500 ml water, lukewarm
• 1 handful of flour
• basil
• 100 g bacon or ham, more or less as needed
• 2 tbsp, heaped onion(s), roasted
• 2 tbsp honey, liquid
• 1 tsp sugar
• 1 cube of yeast
• Flour for the work surface and the bowl

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 2 hours; Total time approx. 5 hours 40 minutes

for 2 baking tins

Depending on the desired amount, cut the bacon or lardons into small cubes (approx. 5 mm) and fry in a pan or casserole dish for 15 minutes. Let cool. In a small bowl, break up the yeast cube and sprinkle over a pinch of sugar. Add 50 ml of lukewarm water and mix with a whisk. Let rise until bubbles form. Line 2 baking tins or gratin dishes with baking paper. Put all the spelt flour into a large bowl. Make a well in the flour and add the salt, remaining lukewarm water, and yeast water. Mix the ingredients in a circular motion to give the dough a shape. Use your other hand to knead. Dust a work surface with flour and knead the dough thoroughly for a good 10 minutes. Flatten the dough slightly on the work surface and spread the roasted onions, bacon, a generous pinch of basil, and honey on top. Knead the dough thoroughly again to distribute everything throughout the dough. Dust the bowl with a little flour to prevent the dough from sticking. Place the dough in the bowl and, covered with a tea towel, leave to rise in a warm place for 2 hours. Divide the risen dough and move each piece slightly on the floured work surface to form a loaf, but do not knead as before. Place the dough in gratin or casserole dishes or on a baking sheet lined with baking paper. Score the dough with a knife and sprinkle with flour. For a crust, sprinkle the dough with a few drops of water and spread it out, rub it in lightly, or brush it on. Bake in a preheated oven at 200-220°C (top/bottom heat) for about 60 minutes on the middle rack. Reduce the temperature to 180°C (350°F) and bake for another hour. After two hours, when the loaves have reached a good color, remove them and (very important) allow them to cool gently. This can easily take another 2 hours.