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Juliaklara's spelt bread

updated

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Ingredients for 3 servings:

  • 75 g starter
  • 375 g water
  • 375 g rye flour
  • 750 g spelt, freshly ground
  • 15 g honey
  • 27 g salt
  • 1 tsp, heaped caraway seeds, ground
  • 500 g water, warm
  • 20 g yeast, fresh

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 40 minutes

In the evening, make a sourdough starter from the first three ingredients, cover, and let stand overnight at room temperature. The next morning, add the remaining ingredients and knead in a food processor for 5 minutes. Immediately divide the dough into three small loaf pans (20x10cm) (about 700g of dough per pan), cover, and let rise for about 90 minutes. Brush with a little oil and dot. Bake at 210°C (top/bottom) for 50 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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