Spelt crust bread baked in a casserole dish

Ingredients for 1 servings:

• 500 g spelt flour, type 630
• ½ tsp, stratified dry yeast
• 150 ml beer (pilsner)
• 200 ml water, lukewarm
• 1 tbsp balsamic vinegar, light
• 2 tbsp, leveled salt
• Flour and oil for processing

Instructions

Working time approx. 20 minutes; Rest time approx. 22 hours; Total time approx. 22 hours 20 minutes

crispy, easy, quick, no kneading, also very good as bread for dishes with lots of sauce

Mix all ingredients, except for the ingredients for processing, in a bowl with a wooden spoon until smooth, cover, and let stand at room temperature for about 20 hours. On a floured surface, punch the dough down about 15 times each time. Line a round pan with baking paper, about 24 cm in diameter, and place the dough on top. Brush cling film with oil, place it on the dough, and let it rise for about two hours. Preheat a heavy pot, also about 24 cm in diameter, to 240°C. Remove the film from the dough and score the dough with a sharp knife, dust with flour, and place it in the hot pot with the paper on. Bake with the lid on for 30 minutes, then bake uncovered for another 15 minutes at 220°C.