"Little White"

Ingredients for 1 servings:

• 20 g yeast, fresh
• 1 tsp salt
• 1 tsp honey, alternatively sugar
• 350 g spelt flour, type 630 or wheat flour 550

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 45 minutes

for the small household, ready baked 550 gram bread

Dissolve the yeast in 225 ml of lukewarm water with a fork. Add the honey or sugar and dissolve. Put the flour in a bowl, make a well in the center with a spoon, and pour in the water, yeast, and honey mixture. Cover with a kitchen towel. After about 15 minutes, small bubbles will have formed. Sprinkle the salt onto the dry flour edges. Then knead the dough with the dough hook of a hand mixer or with the help of a food processor. Knead until the dough easily separates from the sides of the bowl, then knead again by hand. Return the dough to the bowl, cover the bowl with cling film, and let it rise for about 2 hours, until it has doubled in size. Now knead the dough again on a sheet of baking paper to press out any air bubbles. Set aside some flour for working with if necessary. Then shape the dough into an oblong loaf of bread. Score the surface diagonally several times with a sharp knife. Cover the bread with a slightly damp kitchen towel and let it rise for 45 minutes, until it has risen well. Preheat the oven to 230°C (convection oven not recommended). Place a heatproof bowl of water on the oven floor. Brush the bread with water, sprinkle with sesame seeds if desired, and bake on the middle rack for about 25 minutes, until browned. The bread is baked when it sounds hollow when tapped. Let it cool completely on a wire rack.