John Myers
Spelled Bread with Pepper and Fennel
The perfect spelled bread with pepper and fennel recipe with a picture and simple step-by-step instructions.
- 500 g Spelled flour type 630
- 21 g Fresh yeast
- 1 tbsp Raw cane sugar
- 1 tbsp Salt
- 1 tbsp Tellicherry pepper, whole
- 1 tbsp Fennel seeds
- 2 tbsp Olive oil
- 290 ml Lukewarm water
- Pour the sugar into the lukewarm water, stir and then crumble the yeast in, stir and let the yeast dissolve. Roast the pepper and fennel in a pan without fat until it smells very strong and then grate finely in a mortar.
- Now put the flour in a wide bowl, add the salt and the fennel-pepper mixture and mix everything together well, make a well in the middle and pour the yeast mixture into it, also add the olive oil.
- Now knead everything well with your hands into a smooth dough and let it rest in a warm place for about 60 minutes so that the volume doubles. Then knead the dough well again and shape it into a loaf, place it on a baking sheet lined with baking paper and cover it for another 20 minutes.
- In the meantime, preheat the oven to 220 degrees, score the top several times and bake on the middle rack for about 25 minutes.
- Don’t forget to put a large bowl of boiling water in the oven. The bread is ready when it sounds hollow when you knock on it. Let cool well on a fine wire rack.
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