John Myers
Rustic Spelled Bread
The perfect rustic spelled bread recipe with a picture and simple step-by-step instructions.
- 20 g Dry yeast
- 150 g Natural sourdough, liquid
- 450 ml Warm water
- 1 tsp Sugar
- 3 tbsp Bread spice
- 1 tbsp Salt
- 900 g Spelled flour type 1050
- First put 450ml of lukewarm water in a bowl. Mix the yeast with the sugar and let it rest for about 10-15 minutes until the yeast starts to foam. Knead the sourdough a little with your hands before slicing, then add the contents to the yeast solution and stir briefly. Now knead in the spelled flour, spices and salt with the hand mixer and dough hook or with your hands. Tip: The longer the kneading time, the better the pores! Cover the mixing bowl with a damp cloth and let it rest in a warm place for 10-20 minutes. In the meantime, grease 2 loaf pan well. Then knead the dough again and spread it into the molds. These should now be about half full. Cover the shapes with the cloth and let rise again for about 30 minutes until the volume has doubled. In the meantime, preheat the oven to 220 ° C (top / bottom heat). Tip: For a particularly crispy crust, place a shallow, fireproof bowl of water in the oven during the baking time! Brush the bread with water and bake on the middle rack for about 15 minutes at 220 ° C, then switch back to 180 ° C and bake for another 45 minutes. Now remove the bread from the molds, brush vigorously with water and bake for another 10 minutes at the same temperature. Finally, let the bread cool on a rack.
- The amount of dough makes 1-2 loaves of bread.
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