Wholemeal spelt bread,

Ingredients for 1 servings:

• 900 g flour (spelt flour)
• 100 g flour (whole grain rye)
• 20 g salt
• 650 ml water
• 20 g yeast
• 2 tsp honey

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 21 hours; Total time approx. 1 day 21 hours 30 minutes

The water quantity is approximate. You may need a little more or less depending on the consistency of the flour. For the food processor: Dissolve the yeast in approx. 500 ml of lukewarm water. Add all other ingredients to the mixing bowl. Process with the yeast water in the food processor. Add more warm water as needed. Knead for approx. 5 minutes. Without a food processor: Mix the spelt flour, wholemeal rye flour, and salt. Dissolve the yeast in lukewarm water (approx. 500 ml). Add the honey to the flour. Knead the flour mixture and water into a dough, adding a little more water if necessary. Knead the dough thoroughly. Let it rest for 20 minutes and knead again. Further processing: Pour into a bread pan or form a loaf of bread. Let the dough rise for approx. 45 minutes. Place the drip tray on the floor of the oven. Preheat the oven to 240°C (top and bottom heat). Place the loaf of bread on the middle rack of the oven, pour a cup of cold water into the roasting pan, and bake for 10 minutes at 240°C, then reduce the temperature to 200°C and bake for another 45 minutes.