Wholemeal spelt bread

Ingredients for 1 servings:

• 650 g wholemeal spelt flour
• 450 ml water, lukewarm
• 1 tbsp rapeseed oil or walnut oil
• 15 g salt
• 1 packet of dry yeast
• Butter or margarine for the mold

Instructions

Working time approx. 12 minutes; Rest time approx. 55 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 42 minutes

Combine all ingredients in a mixing bowl and knead with a stand mixer fitted with a dough hook until smooth. Cover with a cloth and let rise for 35 minutes. Knead the dough again afterward. Transfer to a greased loaf pan, cover, and let rise for about 20 minutes. Preheat the oven to 250°C and place a small ovenproof bowl of water next to it. Bake the bread on the bottom rack for 20 minutes, then reduce the oven temperature to 200°C and bake for a further 15 minutes. You can also add other ingredients to the dough as desired: sunflower seeds, pumpkin seeds, flaxseed, walnuts, hazelnuts, grilled bell peppers (in water, but then reduce the water to 350 ml), olives (great as a party bread), or simply as desired.