Spelt and millet bread with little yeast and little effort

Ingredients for 1 servings:

• 100 g spelt flour type 630
• 100 g wholemeal spelt flour
• 300 g spelt flour type 1050
• 100 g millet
• 600 ml water
• 1 tsp dry yeast
• 1 ½ tsp salt
• 1 handful of pumpkin seeds or seeds or nuts
• Butter for the mold
• 1 handful of oat flakes, coarse for the mold

Instructions

Working time approx. 15 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 1 hour; Total time approx. 9 hours 15 minutes

Bring the millet to a boil with half of the water, simmer until it swells noticeably, and then cover and let stand until the mixture has cooled. It doesn’t matter how much water remains on the millet afterward. To speed up the cooling process, you can add about two-thirds of the remaining water. Sift all the flours and briefly stir in the salt and yeast. Add the completely (!) cooled millet-water mixture and mix for 4-5 minutes with the dough hook of a mixer or by hand. It will be a rather wet and sticky dough. Check how much more water is needed. Use the remaining amount from the recipe or even a little more. Finally, if desired, stir in seeds, kernels, or nuts. The dough will “fall off the spoon” like a stick. Seal the mixing bowl with the dough as airtight as possible and refrigerate overnight or for at least 6 hours. Overnight or by the evening, the volume will have increased significantly, and the dough will be nice and bubbly. Before baking, soak a Römertopf lid in water for at least 30 minutes. Grease the bottom of the Römertopf with butter and sprinkle with coarse oatmeal. Preheat the oven briefly to 50 degrees Celsius (or lower if possible) and then turn it off again. Pour the dough from the refrigerator into the cold, prepared dish and warm it in the oven for a few minutes, with or without the lid. Be careful not to overheat the yeast. Dry the lid thoroughly and replace it. Preheat the oven with the dish inside (never place the Römertopf in a preheated oven) to 240 degrees Celsius and bake the bread for 20 minutes. Then reduce the temperature to 190 degrees Celsius and bake for another 30 minutes. Finally, remove the lid and bake uncovered at 190 degrees Celsius for the final 10-12 minutes. After baking, tip the bread out of the dish and let it cool on a wire rack. The bread will keep for about a week and can also be toasted or frozen whole or in slices, if desired. In my opinion, it’s 100% guaranteed to succeed and always delicious. The long proving time creates a very fine crumb, and the reduced yeast quantity and proving time prevent it from tasting yeasty. The long proving time also makes the bread more digestible. Tip: You can also use only half the millet and replace the other half with oats. The liquid ratios will then change; add a little more water if necessary. You can play around with the flour types: just experiment and change the weight proportions; the main thing is to use 500g. However, for a heavy whole-wheat dough, you need more water. I would recommend not increasing the whole-wheat proportion above 300g.