John Myers
Ingredients for 1 servings:
- 1,000 g spelt, freshly ground
- 2 tsp sea salt
- 2 tbsp molasses
- 750 ml white wine (Riesling), dry, vegan
- 50 ml olive oil
- 1 tbsp, sautéed coriander, whole seeds
- ½ cube of fresh yeast
- Fat, for the shape
Instructions
Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 50 minutes; Total time approx. 13 hours 10 minutes
simple, juicy in taste, takes some time
In the evening, put all the ingredients in the food processor and knead on high for 8 minutes. Leave the dough in the bowl and knead for another 10 minutes the next morning. The dough will be very soft. Grease a large loaf pan or two small ones and add the dough. The pan should only be 3/4 full, as the dough will expand in volume! After a proving time of approx. 1 hour (the time can vary depending on the room temperature), put the bread in an oven preheated to 250°C and bake for 10 minutes. Then reduce the temperature to 180°C and bake for a further 40 minutes. Let the bread rest in the switched off oven for 10 minutes, remove and let cool on a wire rack. This bread goes perfectly with a handful of dried black olives and grapes fresh from the vine.
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