Quick spelt loaf – no pre-dough, little yeast

Ingredients for 1 servings:

• 350 g wholemeal spelt flour
• 700 g spelt flour type 630
• 650 ml water, lukewarm
• 5 g fresh yeast
• 20 g salt
• 35 g rapeseed oil
• 5 g honey
• Oil for the mold
• Flour for the work surface

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 20 minutes

A word of caution: A small amount of yeast is correct. Never replace the honey with sugar. It’s all about the enzymes. Combine flour, salt, and oil in a bowl. Dissolve the yeast and honey in the lukewarm water and add it to the bowl. Knead in a food processor for at least 5 minutes, preferably longer. Cover the bowl with a clean kitchen towel and let the dough rise for at least 1 hour. Brush a 30 cm loaf pan (bread pan) with oil. Before removing it, loosen the dough with a spatula and fold it towards the center. Repeat twice. Then place the fairly soft dough on a floured work surface and, with floured hands, stretch it out slightly and fold it towards the center. All directions are acceptable: right and left, as well as up and down. Repeat this 2-3 times. Now give the dough its final length and place it in the pan with the end (where you folded) facing down, and cover. Let it rise for another 15 minutes. Preheat the oven to 225°C (top and bottom heat). Cut a slit in the bread lengthwise. Pour 50 to 100 ml of hot water onto the bottom of the oven. Bake the bread for 10 minutes at 225°C. After 10 minutes, open the oven briefly to release steam and then reduce the temperature to 185°C. Close the oven and bake the bread for a further 30 minutes. Remove from the oven and immediately turn the bread out onto a wire rack. If you’re unsure whether the bread is done, tap the side. If it sounds hollow, it’s perfect! This recipe was born out of the *coronavirus emergency*, when yeast was constantly out of stock and I often forgot, or my family’s eating habits didn’t allow me the time to make our usual bread the night before. So I started experimenting and came up with this: a quick yeast loaf, without a pre-dough and with a short fermentation time.