Hemp-spelt toast bread

Ingredients for 1 servings:

• 130 g spelt flour type 630
• 85 g mineral water
• 1 slice(s) fresh yeast, thin slice!
• 1 g sea salt
• 310 g spelt flour type 1050
• 15 g agave syrup
• 1 slice(s) fresh yeast, thin slice!
• 20 g mineral water
• 160 g Greek yogurt 10%
• 8 g sea salt
• 1 tsp pepper
• 1 tsp spice mix (Magic Dust)
• 30 ml olive oil
• 3 tbsp hemp seeds, unhulled
• 3 tbsp pine nuts
• 1 tbsp butter for greasing

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 2 hours; Cooking/baking time approx. 50 minutes; Total time approx. 1 day 3 hours 20 minutes

with pine nuts and Greek yogurt

Preparation of the pre-dough: Preheat the mineral water to 37°C and stir in the yeast for three minutes. Add the salt and flour and knead together for five minutes. Then, cover and let it rise in a bowl at room temperature for about 24 hours. Preparation of the main dough: Preheat the mineral water to 37°C and stir in the yeast for three minutes. Add the remaining ingredients: salt, flour, pre-dough, agave syrup, yogurt, olive oil, peppercorns, and Magic Dust, and knead together for ten minutes. Then, cover and let the dough rise for one hour at room temperature. In the meantime, dry-roast the pine nuts and let them cool. Grease a loaf pan with butter. Remove the dough from the bowl, place it on the countertop, and knead in the hemp seeds well. Shape the dough into a rope and divide it into four equal pieces. Dip the pieces in lukewarm water and place them next to each other in the loaf pan. Cover the pan and let the dough rise again for one hour at room temperature. Press the toasted pine nuts into the surface and prick them with a fork. Preheat the oven to 230°C (top/bottom heat). Cover the loaf pan with aluminum foil (flanging) and place it in the oven. Immediately reduce the temperature to 200°C. After 30 minutes, uncover the bread and bake for another 15-20 minutes, checking the baking time. Let the bread cool and then “cut” between the bread and the pan with a dough scraper. Tip the bread out of the pan. Serving suggestion: Greaves and Murray River salt. The crunch comes from the hemp seeds.