Katjusch's variable spelt bread

Ingredients for 1 servings:

• 400 g spelt flour, type 630
• 400 g spelt flour (wholemeal)
• 3 tsp salt
• 1 tsp sugar
• 1 pack of dry yeast, 7 g
• 500 ml water, lukewarm

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 25 minutes

Put both types of flour in a bowl, sprinkle on the dried yeast, add salt and sugar and knead into a dough using a dough hook on high speed. If the dough is still slightly sticky, add a little more flour and if it is too dry, add a little more water. Now knead the dough well with your hands for 3 minutes, put it back in the bowl and leave to rise in a warm place (oven 50°C) covered with a tea towel for 1 1/2 hours. Then knead the dough briefly again and place it in a greased loaf tin. Cover again and let rise for at least 45 minutes. Set the oven to 180°C and bake the bread for approx. 30-45 minutes. You can add any kind of grain to suit your taste, e.g. 3 tbsp of linseed or just spelt flour 630 and use milk instead of water, then it will be like white bread.