Light spelt bread

Ingredients for 1 servings:

• 500 g spelt flour, type 1050, or wheat flour
• 2 tsp, leveled salt
• 2 tsp, levelled sugar, or fructose
• 50 g margarine
• 300 ml water, or milk, or soy milk
• 21 g fresh yeast or 1 packet of dry yeast
• 10 g natural yogurt
• 10 g lemon juice
• 10 g apple cider vinegar or fruit vinegar

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 25 minutes

large, fluffy bread, also possible with wheat flour

Heat the water/milk and dissolve the yeast in it. Mix the yogurt, lemon juice, and vinegar together = sourdough substitute – this will give the bread a nice and fluffy texture. Place the remaining ingredients in a mixing bowl, add the dissolved yeast and sourdough substitute, and knead the dough with the dough hook of a hand mixer until it starts to pull away from the sides of the bowl. Cover the mixing bowl with a tea towel and let the dough rise in a warm place for about 45 minutes. In the meantime, line a 24 cm loaf pan with baking paper to prevent the bread from sticking to the pan. Pour the dough into the loaf pan and press it down slightly to fill the pan evenly. Cover the dough again and let rise for about 45 minutes. Preheat the oven. Conventional heat: 200°C, fan: 180°C. Bake the bread on the middle rack for about 40-45 minutes, depending on the desired browning. Remove the pan from the oven, let it cool for 10 minutes and carefully remove the baking paper from the bread.