Spelt bread

Ingredients for 1 servings:

• 350 g wholemeal spelt flour
• 350 g spelt flour type 630
• 500 ml water, lukewarm
• 1 packet of dry yeast
• 2 tsp salt
• n. B. Bread spice mix

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 35 minutes

Beautiful, light bread with wholemeal and 630 spelt flour

Mix the flour with the dry yeast, salt, and bread spice, if desired. Gradually add the water and knead well (I do this with a food processor) until you have a slightly sticky dough that easily comes away from the dough. Then let the dough rise for 45 minutes. Once the dough has risen well, knead it again on a floured surface and shape it into a rectangle measuring approximately 20 x 30 cm with your hands. Then roll the dough up and place it, seam down, in a 30 cm long, greased loaf pan. For a smaller loaf pan, reduce the amount of flour and water slightly. Then let the bread rise for another 30 minutes. After 20 minutes, preheat the oven to 250 degrees Celsius. When the oven is hot, reduce the temperature to approximately 175 degrees Celsius, cut the top of the bread three times with a sharp knife, place it in the oven, and bake for about 50 minutes. If you like a nice crust, you can brush the bread with water and place a bowl of water in the oven.