Light and airy white bread with spelt and durum wheat flour

Ingredients for 1 servings:

• 400 g flour, spelt flour type 630
• 100 g Flour, durum wheat flour (Semola di grano duro)
• 20 g yeast
• 10 g salt
• 300 ml water
• 1 pinch(s) sugar, 1 tbsp baking malt (can also be omitted)

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

crispy and very fluffy

In a large bowl, whisk 200ml lukewarm water with 10g yeast and 1 pinch of sugar. Using a wooden spoon, vigorously stir in 200g spelt flour type 630. Cover and let rest for 1 hour. Dissolve the remaining yeast in 100ml lukewarm water and add to the pre-dough along with the remaining ingredients. Knead everything for about 10 minutes until you have a smooth dough that pulls away from the sides of the bowl and is no longer sticky. Add a little more water if necessary. Cover and let rise for another 45 minutes. Knead vigorously and shape into an oblong loaf of bread. Cover with a cloth and let rise for another 45 minutes on a baking tray lined with baking paper. Preheat the oven to 250°C (top/bottom heat). Make several diagonal cuts about 1cm deep in the loaf and place the tray in the oven. Now, spray the oven walls vigorously with a watering can to generate plenty of steam. Reduce the temperature to 200°C and bake the bread for about 30 minutes until golden brown. The bread will rise beautifully during baking, so it’s important to score the loaf deeply enough.