Spelt mixed bread

Ingredients for 1 servings:

• 300 g spelt flour type 630
• 200 g whole wheat flour
• 300 g wholemeal spelt flour
• 800 ml water, warm
• 3 tsp, leveled salt
• 4 tbsp vinegar
• 1 pack of fresh yeast

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

For rye flour allergy sufferers

Mix all types of flour and salt in a large bowl. Add any type of vinegar to 500 ml of warm water and pour into the flour. Separately, dissolve the yeast in the remaining 300 ml of water and then add it. Pure yeast doesn’t mix well with salt and vinegar, so it must be mixed with water before adding it. Stir the bread dough well. It will be quite runny and won’t require kneading. Pour into a large, well-greased bread pan. The pan should only be half full. Place in the oven at 35-40 degrees Celsius (top and bottom heat) and wait until it has doubled in size—that is, until it has risen to the top edge, then increase the heat. Bake for a few minutes to stabilize the crust, then at 100 degrees Celsius (212 degrees Fahrenheit), and then increase to 200 degrees Celsius (400 degrees Fahrenheit). The bread will be ready in about 45 minutes to an hour and will be nicely browned. Remove from the pan immediately and let cool on a wire rack. The bread still tastes moist and fresh even after days—if it survives that long.