Pure sprouted bread

Ingredients for 1 servings:

• 600 g spelt, whole or other grains
• Water for soaking
• 9 g dry yeast
• 1 tbsp maple syrup or sugar or agave syrup
• n. B. Salt
• n. B. Water, lukewarm

Instructions

Working time approx. 20 minutes; Rest period approx. 4 days; Cooking/baking time approx. 50 minutes; Total time approx. 4 days 1 hour 10 minutes

very nutritious and healthy

Place the spelt grains in a large bowl, cover with water, and let them swell for 12 hours. Then drain the water and let the grains germinate at room temperature for 2-3 days. To do this, rinse the spelt grains 2-3 times a day and let the water drain. After 2-3 days, small sprouts will have formed. Now mix the grains in batches in a high-speed blender until you have a dough. Place the dough in a mixing bowl and knead vigorously with the yeast, sweetener, and salt in the food processor for 10 minutes. Add a little water if necessary. The dough should be quite runny. Cover the dough and let it rise in a warm place for 45 minutes, then transfer it to a baking pan and let it rest for another 30 minutes. Preheat the oven to 180°C (top/bottom heat) and bake the bread for 45-60 minutes. Germinating the grain increases the nutrient content of the bread, making it healthier than bread made from flour.