Spelt white bread

Ingredients for 1 servings:

• 500 g spelt flour, white 630
• 1 tbsp olive oil
• 300 ml water, lukewarm
• 1 tsp dry yeast
• ½ tsp sugar, fine
• ½ tsp salt

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 30 minutes

Preparation in the food processor

Mix the dry ingredients in a food processor (dough hook attached). Slowly add the water and olive oil until you have a soft, but no longer sticky, dough. Knead for about 5 minutes, until the dough is smooth and elastic. Cover the bowl and let it rise in a warm place until the dough has doubled in size. Duration: about 1 hour. Punch down on a floured surface and knead briefly. Grease a large loaf tin (about 0.9 kg) and stretch the dough to the size of the tin. Fold it into thirds, turn it over with the seam facing down, and place it in the tin, tucking in the ends if necessary and smoothing the top. Cover the filled tin with oiled cling film and let it rise for another 25 minutes. Preheat the oven to 220°C (200°C fan/gas mark 4). Bake for about 35-40 minutes, until golden brown and hollow. Let it cool in the pan for a few minutes and then remove it from the pan.