Stefano's spelt bread

Ingredients for 4 servings:

• 1 kg spelt flour or wheat flour
• 2 cubes of fresh yeast
• 4 tsp salt
• 5 tbsp balsamic vinegar, dark
• 2 tbsp date syrup or gold juice or similar
• 650 ml water, lukewarm, warmer if the buttermilk is cold
• 250 ml buttermilk
• 100 g almonds, ground
• 2 tbsp olive oil or sunflower oil
• 300 g walnuts and/or other nuts
• 300 g dried fruit, e.g. cranberries and/or dates, …
• 2 tsp cinnamon powder, to taste
• Fat for the mold
• 1 kg wholemeal spelt flour or wheat flour
• 2 cubes of fresh yeast
• 4 tsp salt
• 5 tbsp balsamic vinegar, dark
• 2 tbsp date syrup or gold juice or similar
• 650 ml water, lukewarm
• 250 ml buttermilk
• 2 tbsp olive oil or sunflower oil
• 275 g mixed grains
• 350 g pumpkin seeds
• 1 tsp bread spice mix
• Fat for the mold

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 10 minutes

man-safe recipe description

Place the ingredients for your chosen bread in a bowl and add the flour in two portions. Knead for 5-10 minutes with a dough hook. The dough does not need to rest. Pour the dough into the two greased baking pans and bake without preheating for 60 minutes at 200°C (top/bottom heat) on the middle rack. Let the bread cool in the pan. The dough is enough for two medium, greased bread pans measuring approximately 24 x 13 x 7 cm. If you choose a large bread pan measuring approximately 32 x 18 x 7 cm for the entire dough instead of the two pans, the baking time should be extended by 5 minutes. The list of ingredients includes two versions of a basic recipe (sweet and savory bread). The bread can be easily varied by using different types of flour, nuts, mixed seeds, sesame seeds, black cumin seeds, diced onions, bacon, and/or salami. You can also add some flaxseed or oatmeal to the bread. These water-binding ingredients require more water. The dough should have the consistency of a thick paste and pull together like chewing gum. If it forms lumps, more water is needed. As with any bread or pizza dough, hand mixers have their limitations here. Therefore, the recommended kneading time depends on the cooking appliance. The bread always turns out well, is nice and moist, and stays fresh for a long time.