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Wholemeal spelled bread from the Römertopf

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Ingredients for 1 servings:

  • 1 kg wholemeal spelt flour
  • 650 ml water, lukewarm
  • 14 g dry yeast
  • 4 tsp, leveled salt
  • 2 tsp, leveled sugar
  • e.g. grains, seeds, fried onions or other

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 45 minutes

Soak the Roman pot in warm water for 15-20 minutes. I find this time sufficient for preparing the dough. Briefly mix the flour, yeast, salt, and sugar in a bowl using the dough hook on a stand mixer. Add the water and knead the dough for about 10 minutes. Just before the end, you can add grains, seeds, fried onions, or anything else you like. Remove the pot from the water and line it with baking paper. Pour in the dough, cover, and let stand for about 10 minutes. Then place the pot in a cold oven, set the oven to 180°C fan/convection oven (200°C top/bottom heat), and bake the bread for 70-80 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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