Spelt bread without a machine

Ingredients for 1 servings:

• 600 g spelt flour type 630
• 430 g water, cold
• 10 g sugar
• 10 g yeast
• 15 g salt
• 15 g apple cider vinegar

Instructions

Working time approx. 20 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 1 hour; Total time approx. 11 hours 20 minutes

Measure the cold water. Mix with the sugar and yeast until well dissolved. Then add the salt and vinegar. Weigh the flour into a large bowl. If you like, you can add 60g of sunflower seeds and/or pumpkin seeds before adding the water. If you like walnuts in your bread, add a maximum of 80g after mixing with the water. Mix the ingredients well with a wooden spoon; you’ll notice it when everything becomes a little tougher and more cohesive. Cover with cling film and let rest in the refrigerator for at least 10 hours. Preheat a roasting pan, Roman pot, or casserole dish in the oven at 250°C (top/bottom heat) on the middle rack. Place the dough on a well-floured sheet of baking paper (I crumpled the baking paper first to make it more flexible), and fold in the sides once to make it fit better in the baking pan. Place the bread, complete with baking paper, in the pan. Trim off any excess paper, as it burns quickly at 250°C (480°F). Bake with the lid on at 250°C (top/bottom heat) for approximately 10 minutes. Then bake with the lid on at 200°C (400°F) for another 20 minutes. Remove the bread from the pan and bake for another 30 minutes at 200°C (400°F) on the middle rack.