Wholemeal bread

Ingredients for 1 servings:

• 350 g flour (wholemeal spelt)
• 220 ml water, lukewarm
• 3 tsp yeast (dry yeast)
• 1 ½ tbsp sugar
• 2 tsp salt
• 10 g butter, room temperature

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

simple and original

Knead the wholemeal spelt flour, dried yeast, and sugar with the water to form a smooth dough. Cover with a damp cloth and let rise in a warm place for about 30 minutes. Then knead in the salt and butter, cover, and let rise for another hour. Knead the dough thoroughly again and then form one large loaf or 3-4 smaller loaves. Place the loaves on a baking sheet lined with baking paper and let rise for another 30 minutes. Preheat the oven to 200°C. Brush the loaves with water, place them in the oven, and bake for about 35-45 minutes. Place a small bowl of water in the oven while it bakes. The bread is done when it sounds hollow when tapped on the bottom. Remove the loaves from the oven, place them on a wire rack, and immediately spray or brush with cold water. Let cool. Tip: If the bread is to be filled with soup later, it is best to form round loaves. Of course, you can also eat the bread “normally”.