John Myers
Ingredients for 1 servings:
- 250 g spelt, freshly ground
- 250 g flour (wheat flour)
- 8 g yeast
- 1 tsp salt
- 280 ml milk, diluted, possibly a little more
- ½ tsp sugar
- 2 tbsp butter, very soft
- ½ tsp coriander, ground
- 1 egg(s), whisked with some salt and sugar
Instructions
Working time approx. 10 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 10 minutes
are easy to manufacture
Mix the yeast with salt and 100 ml of the liquid and let it stand for at least 30 minutes, or longer. Then I mix the flour with the remaining ingredients and the yeast solution in the mixer on low speed for a few minutes and knead it well. This takes about 4-5 minutes. I then put a plastic bag over the bowl and let the dough double in size. This can take up to 2 hours, depending on the room temperature. Then knead the dough again by hand. Let it relax a little and form into even balls, which I then roll until they are silky smooth. After letting it rest for a short time, I form various shapes such as wheels, S-shapes, wreaths, braids, curls, etc. You can see pictures of these in my album. Transfer the dough to the prepared baking sheet, brush with beaten egg, and let it rise for another 1/3. Preheat the oven to 200°C. Then place in the oven and immediately pour a cup of water onto the bottom, then seal the lid immediately. After 5 minutes, reduce the oven temperature to 180°C, open the oven briefly, release steam, and bake for about 15 minutes. I never put the dough in a preheated oven, nor do I place the bowl in hot water or use a hot water bottle. I like the dough to develop its wonderful aroma at room temperature. The slower this happens, the better. Makes about 8 loaves.
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