Spelt toast with whole grain

Ingredients for 1 servings:

• 250 g spelt (wholemeal spelt), possibly ground yourself
• 200 g flour (spelt flour type 630)
• 250 ml milk, lukewarm
• ½ cube of yeast
• 8 g salt
• 1 tbsp honey
• 40 g clarified butter

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Dissolve the yeast in the milk and honey. Combine the flour, salt, and clarified butter in a mixing bowl and knead well with the milk, yeast, and honey mixture in a food processor for 12 minutes. Let the dough rest at room temperature for about 30 minutes. Knead again, shape into a ball, and after letting it rest for 10 minutes, roll the dough out to the required length and form a log. Place the log in the well-greased loaf pan, seam-down. Let it rise for another hour in a warm place. Bake in a preheated oven at 220°C for about 45 minutes.