Jerusalem artichoke bread II

Ingredients for 1 servings:

• 490 g Jerusalem artichoke, approx.
• 500 g spelt, ground
• 1 tsp basil, grind
• 2 tsp salt
• 1 tsp raw cane sugar
• 1 bag of dry yeast, for 500 g flour
• 160 g water, approx.

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 3 hours 10 minutes

vegan

Mix the dry ingredients and place them in the mixing bowl of a food processor. Wash, peel, weigh, finely grate, and puree the Jerusalem artichokes, then add them and mix to help the dough rise. Add about 160g of water and stir everything on medium speed for about 5-7 minutes. Pour into a 24cm loaf pan lined with baking paper. Shake until smooth. Place in the oven at 50°C (top and bottom heat). Let it rest for about 60 minutes; it will rise well. Bake at about 150°C (fan oven) for about 70-90 minutes. Use a needle test to check the bread’s thickness; if necessary, less time. Turn the bread upside down and slice when lukewarm. Since I baked Jerusalem artichoke bread II and III and a baking tray full of Jerusalem artichokes, 90 minutes was just right.