Spelt bread with buttermilk

Ingredients for 1 servings:

• ½ cube of fresh yeast
• 1 pinch(s) of cane sugar
• 450 g spelt flour type 630
• 100 g wholemeal spelt flour or spelt flour type 1050
• 50 g sunflower seeds
• 1 tbsp rapeseed oil
• 1 tsp salt
• 300 ml buttermilk

Instructions

Working time approx. 25 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 55 minutes

Warm the buttermilk slightly and dissolve the yeast in it. Place the dry ingredients in the mixing bowl of a food processor and gradually add the wet ingredients. Cover and let rise for about 45 minutes. It’s best to use a proving basket to ensure the loaf takes on a nice shape straight away. Preheat the oven to 220°C (top/bottom heat) and place an ovenproof dish of water on the floor of the oven. Turn the loaf out of the tin onto a baking sheet lined with baking paper and bake for about 45 minutes. If it’s already starting to look a little dark after about 30 minutes, reduce the temperature slightly and keep an eye on the loaf. If it sounds hollow when tapped, it’s done.