Spelt bread

Ingredients for 1 servings:

• 320 g spelt flour type 630
• 360 g spelt flour type 1050
• 1 packet of dry yeast
• 8 g fresh yeast
• 460 g water, lukewarm
• 15 g salt
• 15 g bread spice mix as desired
• 90 g pumpkin seeds
• 2 tbsp sesame seeds
• 1 tbsp baking malt
• 2 tbsp apple cider vinegar
• 2 tbsp pumpkin seed oil
• some flour for shaping and for the proving baskets

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 5 minutes

for two loaves of bread

Flour 2 proving baskets and set aside. Dissolve the fresh yeast in lukewarm water and add to a mixing bowl. Add the remaining ingredients and knead well for 5 minutes. Sprinkle a little flour on the work surface, divide the dough in half, and shape it into an oval. Place it in the proving basket, cover, and let rise for about 1 hour. Preheat the oven to 230 degrees Celsius. I always use a pizza stone instead of a baking sheet and heat that up at the same time. Have a heat-resistant, shallow dish filled with water ready. Tip the loaves onto the pizza stone. Slide the dish onto the bottom of the oven. Bake for 15 minutes at 230 degrees Celsius, then reduce the temperature to 200 degrees Celsius and bake for another 35 minutes. Let cool on a wire rack.