Manu's Dinkelchen

Ingredients for 1 servings:

• 400 g spelt flour type 630
• 200 g wholemeal spelt flour
• 200 g wheat flour type 1050
• 100 g whole wheat flour
• 4 tbsp olive oil
• 2 tsp salt
• 1 cube of fresh yeast
• 1 tsp sugar
• 370 ml water, lukewarm
• 1 tsp, leveled bread spice mix

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Put all the flour in a bowl, make a well, crumble in the yeast, sprinkle over the sugar, and add about 5 tablespoons of lukewarm water. Stir gently to dissolve the yeast. Then add the remaining water, the oil, and the bread spice, and knead with your hands for 4 to 5 minutes. A tip from me: I do this with disposable gloves, because it’s always difficult to get bread dough off your hands. Lightly flour the work surface, place the dough on it, and fold it four or five times. Then shape it into a loaf and place it on the magic stone. Brush with water and lightly flour it, score it, and place it in a cold oven. Set the temperature to 260°C. After about 15 minutes, reduce the temperature to 220°C and leave the bread in for another 15 minutes. Steam twice in between, which means simply spraying it into the oven with a household sprayer. Then do the tap test, which means taking the bread out wearing gloves and tapping it on the bottom. If it sounds hollow, the bread is done; otherwise, bake for a bit longer. I haven’t tried it without the magic stone yet, but I would use the same temperatures: just preheat the oven and bake at 260 degrees Celsius for 10 minutes, then reduce the temperature to 220 degrees Celsius for another 15 minutes, and do the tap test again.