John Myers
Ingredients for 1 servings:
- 600 g spelt flour, wholemeal, freshly ground
- 375 ml water, lukewarm
- 1 packet of dry yeast (organic)
- 12 g salt
- 3 tbsp honey or agave syrup
- 40 g olive oil
- Fat for the mold
Instructions
Working time approx. 15 minutes; Rest time approx. 1 hour 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 40 minutes
for a 750 g bread pan
Mix the flour with yeast and salt. Add water, oil, and honey and knead well. If you want to make the bread vegan, use agave syrup instead of honey. Let the dough rest for 30 minutes. Knead again and let it rise for about another 10 minutes. Meanwhile, grease a baking pan with a lid. Place the dough in the baking pan and close the lid. Let it rise for about 1 hour at a warm temperature (35-40°C is optimal). For the last 15-20 minutes (depending on the oven), preheat to 220°C. Place the baking pan in the oven and bake the bread for about 45 minutes. Remove the pan from the oven and turn the bread out onto a wire rack to cool. The tapping test doesn’t work with this bread due to its soft crust. If you don’t have a baking pan with a lid, you can also cover the pan with aluminum foil, but this won’t work quite as well.
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