Simple spelt bread

Ingredients for 1 servings:

• 250 g spelt flour type 630
• 250 g wholemeal spelt flour
• 10 g salt
• 5 g fresh yeast
• 150 ml water, lukewarm
• 200 ml buttermilk
• Flour for the work surface and the flour basket

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 50 minutes; Total time approx. 13 hours 5 minutes

Mix both types of flour and salt in a bowl. Dissolve the yeast in the water. Add it to the flour mixture along with the buttermilk. Knead everything evenly using the dough hook of a hand mixer. Knead the dough vigorously with your hands on a lightly floured work surface and form it into a smooth ball. Place the dough in the bowl, cover, and let it rise for about 1 hour. Knead the dough again and form it into a round loaf. Line a proving basket or bowl with a clean cloth and lightly flour it. Place the dough in the proving basket with the smooth side down, dust with a little flour, and cover with the cloth and cling film. Let it rise overnight in the refrigerator. Preheat the oven to 250°C (top/bottom heat). Line the baking sheet with baking paper and carefully turn the bread out onto it. Score the surface as desired. Bake in the preheated oven on the middle rack for about 30 minutes, then reduce the temperature to 200°C and bake for about 20 minutes. Let cool on the baking sheet. Tip: I put a cup of water in the oven with the crust, otherwise the crust will dry out during baking.