Quick spelt bread without rising time

Ingredients for 1 servings:

• 550 g flour (wheat flour 405)
• 450 g spelt, ground or crushed
• 1 liter of water or buttermilk or yogurt or soy rice milk
• 2 points yeast (dry yeast) or fresh yeast
• 2 tsp salt
• 5 tbsp olive oil
• 1 tbsp beet syrup or brown sugar
• 2 tbsp vinegar (naturally cloudy apple cider vinegar)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Combine all ingredients in a large bowl and knead thoroughly with a dough hook. This dough will be a bit mushy, but knead until it cracks and bubbles. Then, immediately transfer the dough to a large loaf pan, brush with water, and place in the preheated oven. Bake for the first 30 minutes at 250°C, then at 200°C, and then for another 40 to 60 minutes, depending on the browning. I bake with top and bottom heat, not with fan-assisted ovens. If the bread is baked with soy rice milk, it has a slightly nutty flavor. If using cracked spelt, soak the spelt in the liquid for about 2-3 hours.