Paula's lunch

Ingredients for 1 servings:

• 200 g spelt flour type 1050, organic
• 200 g water
• 4 g fresh yeast
• 400 g spelt flour type 630, organic
• 500 g spelt flour type 1050, organic
• 580 g water, lukewarm
• 2 large carrots, organic, finely grated
• 100 g pumpkin seeds, organic
• 60 g fine oat flakes, organic
• 125 g natural yogurt, organic, 3.5% fat
• 40 g organic honey
• 26 g salt
• 6 g fresh yeast
• Flour for the work surface
• Butter for the molds
• Oat flakes for the molds

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 day 1 hour 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 day 3 hours 55 minutes

very aromatic everyday bread with a moist crumb

Make a pre-dough from the first three ingredients (at least 1 day – preferably 2 days – before baking day) and let it rest, covered, in the refrigerator. The longer the pre-dough rests, the more flavor it develops. On the day of baking, knead all the other ingredients except the salt and seeds with the pre-dough in a bowl for 5 minutes. Only then add the salt and pumpkin seeds and knead for another 3 minutes. Then let the dough rest, covered, for 30 minutes. After the first rest, degas the dough so that the carbon dioxide escapes and the yeast gets fresh oxygen. To do this, use a dough scraper to pick up the dough ball from the bottom several times in a circle, pull it up, and then press it down again. Repeat this folding process three times after waiting 30 minutes each. Now turn the dough ball out onto a floured work surface and use a dough scraper to cut it into two pieces (I made one larger piece because I have different sized baking pans). Roll out both pieces of dough slightly oblong. Roll up the rolled out dough pieces starting at the short side and place them in the previously buttered and oat-dusted baking pans. Cover both baking pans with a linen cloth and let them rise for about 1 hour (bulk fermentation). Then do the finger test: If the dough springs back after pressing with your finger so that the fingerprint disappears, the dough can rest a little longer. If the fingerprint remains, the bread must be put in the oven. Brush or spray the loaves of bread with water and place them in the oven preheated to 250°C (top/bottom heat) for 15 minutes, then reduce the temperature to 180°C and bake for another 40 minutes. This makes two loaves of bread, one weighing 1.5 kg and one weighing 1 kg. My baking pans measure 35 x 12 cm and 30 x 11 cm.