Spelt-wheat bread

Ingredients for 1 servings:

• 310 g spelt flour type 630
• 140 g wheat flour type 405
• 10 g salt
• ½ tsp bread spice mix
• 15 g butter, soft or margarine
• 280 ml water, lukewarm
• 2 bags of dry yeast

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours

with dry yeast

Place all ingredients in a bowl and knead into a smooth dough using the dough hook of a hand mixer or in a food processor with the dough hook for about 3 minutes. Then cover with a cloth and let rise in a warm place, e.g. in a preheated oven (preheat to 50°C and then turn off) for about 20 minutes, until it has doubled in size. Knead again and place in a loaf pan lined with baking paper. Let rise for another 30 minutes. Moisten the dough slightly, score points, and bake at 190°C fan-assisted oven or 210°C top/bottom heat for about 45 minutes. Take it out and tap it. If the bread sounds hollow, it’s done. We think it’s great as a breakfast bread.