Spelt loaf

Ingredients for 1 servings:

• 300 g spelt flour, T 1050
• 200 g spelt flour, T 812
• ½ cube of yeast
• ½ tbsp sugar
• 15 g salt
• 300 ml water
• 3 tea bags, fennel-anise-caraway-
• 3 tbsp rapeseed oil
• 1 tbsp malt (barley malt)

Instructions

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

pure spelt bread with yeast

Boil the water and let the tea steep for 7 minutes. Remove the tea bags and fill with cold water to 300 ml, then let it cool to lukewarm. Dissolve the yeast in the tea. In a bowl, mix the flour, sugar, and salt. Stir in the barley malt, oil, and yeast mixture and knead with a hand mixer (dough hook) until you have a smooth dough. Cover the bowl with plastic wrap and let it rise in a warm place for 45 minutes. Then knead thoroughly with your hands again and shape into a round loaf. Place on a baking tray lined with baking paper and cover with a tea towel. Let it rest at room temperature for about 45 minutes. Then cut into it several times with a sharp knife and brush with water. Place a bowl of water in the oven and bake in a preheated oven at 220°C on the second rack for 35 minutes (tap the dough to test if it snaps shut).