Wholemeal spelt bread with yogurt

Ingredients for 2 servings:

• 1 kg spelt flour (wholemeal)
• 30 g yeast
• 180 g natural yogurt
• 15 g salt
• Fat, for the shape

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 35 minutes

according to Hildegard von Bingen *healthy*sure to succeed*delicious*

Place the wholemeal spelt flour in a bowl and make a well in the center. Dissolve the yeast in 200 ml of lukewarm water, pour it into the well, and mix with a little flour. Let the pre-dough prove for about 15 minutes. Add the yogurt, salt, and 300 ml of water and knead everything into a smooth dough. Knead thoroughly for 10 to 15 minutes. Then let it prove in a warm place for 1.5 to 2 hours. Form the dough into two loaves and place them in two greased loaf pans. Let it prove for another 15 minutes. Preheat the oven to 250 °C (480 °F) and bake the loaves in the hot oven for 5 minutes. Then reduce the temperature to 200 °C (400 °F) and bake for about 40 minutes. Tip: Be sure to knead the dough by hand and adhere to all proving times exactly for the best results. You can also mix in nuts and seeds, which are also delicious. In our opinion, this is the best homemade bread!