Spelt-wheat toast bread

Ingredients for 1 servings:

• 200 g sourdough (spelt sourdough made from 100 g finely ground spelt and 100 ml water)
• 200 g spelt, fresh, finely ground (alternatively wholemeal spelt flour)
• 100 g wheat, fresh, finely ground (alternatively whole wheat flour)
• 200 g wheat flour type 550 or 405
• 2 tsp salt
• 250 ml milk
• 10 g fresh yeast (1/4 cube, as desired)
• 50 g butter, soft
• 1 tbsp liquid honey
• Fat for the mold

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours

Two-thirds whole grain makes it healthy and wonderfully crispy

Make the sourdough starter from 100 g freshly ground spelt (or store-bought wholemeal spelt flour), 100 ml lukewarm water, and 50 g sourdough starter (sourdough left over from your last bread baking, including rye or wheat-based sourdough). If you’re working with sourdough for the first time, you can make it yourself using the following instructions, but you’ll need to start four days before baking: http://www.chefkoch.de/forum/2,37,150549/Sauerteiganleitung-mit-viel-Humor.html . Mix all flours with the salt in a bowl. Heat the milk slightly and, if desired, dissolve the yeast in it (this shortens the bread’s rising time somewhat and should be used especially for very young sourdough; if you have a strong sourdough starter and the time, you can skip it altogether). Take about 50g of the sourdough starter for your next baking and store it in a clean screw-top jar in the refrigerator. Add the yeast milk to the remaining sourdough starter and mix well. Then stir in the softened butter and some of the flour, then knead in the rest. Knead vigorously for about 10 minutes, repeatedly stretching the dough into a rectangle, folding it, kneading it again, stretching it, and folding it again, ensuring that the dough is well stretched. The dough should be firm and elastic, still a little moist, but no longer sticky. If necessary, add a little more flour or a tablespoonful of warm liquid (this can also be water) during kneading. Stretch the dough one last time into a rectangle and form it into a ball, creating an air pocket inside. Let the ball rest in the bowl, covered with a cloth, at room temperature for 30 minutes. In the meantime, thoroughly grease a specially ribbed bread pan with a lid (available from a baker’s mail order company, for example) or a regular 36 cm loaf pan. After resting, knead the dough again briefly, roll it out into a thick rectangle the length of the pan, roll it up into a “roulade,” and place it in the pan with the seam side facing up. Close the lid or place a simple loaf pan in a large plastic bag. Let it rise in a warm place (28-30 degrees Celsius) until it has approximately doubled in size (mine takes about an hour). Preheat the oven to 200 degrees Celsius (top and bottom heat). Place the pan on the second rack from the bottom (without the plastic bag, of course!) and bake for about 45 minutes. Remove the bread from the oven, open the lid, let it cool slightly, and then turn it out onto a wire rack and let it cool completely. The lid of a classic toasting tin prevents a crust from forming, while a regular loaf tin produces a classic, slightly darker white loaf – but you can toast both very well! Unlike store-bought toast, the slices are wonderfully crispy and smell wonderful! Tip 1: Freeze in portions or slices and bake as needed. Tip 2: Double the dough and form around 13 rolls of around 70g each from the second half of the dough, let them prove, brush with warm water, sprinkle with any seeds, oats or caraway seeds and coarse salt, and bake in the oven for 10 minutes at 220°C, then for 15-20 minutes at 200°C until golden brown! Then add the toasting bread afterward.