Spelt bread

Ingredients for 1 servings:

• 600 spelt, freshly ground
• Caraway, freshly ground
• Fennel seeds, freshly ground
• Coriander, freshly ground
• 18 Salt
• 480 water, about 50 degrees warm
• 30 yeast
• 120 spelt flour, type 1050

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

whole grain without sourdough, airy and fluffy

Grind the spelt with fennel and caraway seeds. Add salt and hot water, let stand in a warm place for one hour. Crumble the yeast and add it along with the 1050 grade spelt flour, and knead thoroughly. Cover the dough and let it rise, knead again, then shape it into logs or place it in a baking dish. Let the bread dough rise again, score it and brush it with water before baking. Preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit) and bake the bread on the first rack for 30-45 minutes. Place a small bowl of boiling water in the oven. Tip: You can add spices to taste or sprinkle the bread with sunflower seeds, sesame seeds, or poppy seeds.