Summery spelt white bread with olive oil

Ingredients for 1 servings:

• 500 g spelt flour type 630
• 650 ml water, lukewarm * (see note)
• 4 tsp olive oil
• 1 tbsp honey, liquid
• 2 tsp, heaped sea salt, fine
• 1 packet of dry yeast

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

easy preparation, no electric kneading aid required

Sift the flour into a large mixing bowl, mix in the dried yeast, add the salt, then the honey and olive oil. Gradually add the lukewarm water. Important: The dough should be thick and runny. The dough will be very sticky, so it’s recommended to fold all the ingredients in with a silicone spatula. If using a mixer, the dough hooks would pull the dough up. Repeatedly spread and fold the dough against the bottom of the bowl until no flour residue remains. The constant folding and spreading will give the dough plenty of air and create beautiful bubbles. When the dough feels nice and smooth, pour it into a 25 cm long and 7 cm high loaf pan greased with olive oil and floured. Place the bread in a cold (!) oven on the second rack from the bottom and bake for about 60 minutes, either on the “pizza setting” combo or at 180°C fan oven. It’s recommended to check after 45 minutes, as every oven bakes differently. If the base of the bread feels too soft or looks too light after baking, bake it without the baking pan using bottom heat for about 10 minutes at the same temperature. The bread also toasts well. Note from the Chefkoch.de recipe editor: The specified amount of water of 650 ml to 500 g of flour has been described in the comments and by us as too high. A typical amount would be 300-350 ml.