Wholemeal spelt bread

Ingredients for 1 servings:

• 650 g spelt flour, wholemeal
• 1 packet of dry yeast
• 14 g salt
• 1 tbsp oil
• 450 ml water, lukewarm
• Margarine or butter for the mold

Instructions

Working time approx. 15 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 35 minutes

Combine all ingredients in a bowl and knead into a smooth dough. It will be a bit sticky. It’s best to use the dough hook on a mixer. Cover with a damp cloth and let it rise in a warm place for 30 minutes. Knead the dough again and transfer it to a greased loaf pan. Smooth it out with a wet spoon. Cover again and let it rise for another 15 minutes. Meanwhile, preheat the oven to 250°C and place an ovenproof dish filled with water on the floor of the oven. First, cut the bread lengthwise down the middle. (I always use scissors.) Bake the bread on the lowest rack with steam for 20 minutes. Now remove the tray with the water, reduce the temperature to 220°C, and bake for another 15 minutes. For a nice shine, spray the bread with cold water 5 minutes before the end of the baking time. You can also add flaxseed, sesame seeds, pumpkin seeds, sunflower seeds, etc. to the dough if you like. It’s delicious to use walnut oil, which further emphasizes the slightly nutty flavor of the spelt flour.