Light single bread

Ingredients for 1 servings:

• 175 g spelt flour
• 25 g cornstarch
• 4 g dry yeast
• 1 tsp sugar
• 1 pinch of salt
• 150 ml milk, lukewarm
• 1 tsp rapeseed oil

Instructions

Working time approx. 15 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

Spelt, white bread, also for toasting

Mix the flour, cornstarch, sugar, salt, and yeast. Warm the milk and oil until lukewarm and gradually add to the flour mixture; you may need more or less liquid, depending on the consistency of the flour. Knead the dough with the dough hook of a hand mixer until it releases from the bowl. Cover the dough with a damp cloth and let it rise in a draft-free place for about 35 minutes. Preheat the oven to 200 degrees Celsius (top/bottom heat). Knead the dough again and place it on a baking sheet lined with baking paper. I personally like to place it in a small springform pan so it keeps a nice round shape and doesn’t become too flat. Cover the dough and let it rise again for 10 minutes, then place it in the oven. After about 20 minutes, the loaf of bread is ready. The bread is delicious for breakfast, toasted, or as a side dish for grilling.