Rustic spelt bread

Ingredients for 4 servings:

• 500 g spelt flour type 1050
• 340 ml water, lukewarm
• 1 ½ tsp honey
• 3 tsp salt
• 4 g dry yeast
• some salt water

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 35 minutes

Basic recipe

Combine the flour, salt, and yeast in a food processor on low speed, gradually adding the warm water. Continue mixing on the lowest speed for about 3 minutes. Knead for another 4 minutes on the next higher speed. Cover the bowl with foil and let it rest for 75 minutes. Transfer the dough to a floured work surface. Carefully stretch the dough and fold the ends back in. Repeat this process on all four sides, or until the dough is no longer easy to fold. Place the dough in a slightly oblong shape on a baking sheet lined with baking paper and let it rest for 20 minutes, again with foil or a damp cloth. In the meantime, preheat the oven to 200°C and place a suitable bowl of water on the floor of the oven. After the resting time, bake the bread for about 40 minutes. Brush the bread with the salted water beforehand to create a nice crust. Don’t be alarmed if the dough collapses a little—the bread will rise in the oven. You can check if the bread is done by tapping the bottom; it should sound hollow.