Baking bread with whole-grain spelt flour
Hol Dir die Kitchen Stories-App
Ingredients · Servings 1
- 500 g wholemeal spelt flour
- 42 g fresh yeast
- 320 g lukewarm water
- 2 tsp salt
- 1 tsp icing sugar/ sugar
Method · 8 h 35 min
- Dissolve yeast, salt and sugar in lukewarm water and let it stand for 15 minutes until bubbles can be heard forming.
- Mix the blend with 450-500g of flour and knead into a dough. If necessary, use the remaining flour to dust the kneading surface. Let the dough rest for 3 hours (in the refrigerator), kneading it every hour. Dust the bowl with flour as needed.
- After the resting period, knead the dough again and cover it with a floured cloth. Let it rest at room temperature until the oven is preheated to 250°C (480°F) for 45-60 minutes. Then, fill a deep baking tray on the bottom rack with water, and place a shallow baking tray on top of it lined with parchment paper and flour for the loaf. Make a cross on the loaf and bake for 10 minutes at 250°C (480°F) with steam.
- Release the steam, remove the deep baking tray filled with water, and bake the loaf for another 40 minutes at 200-230 degrees Celsius. The bread is done when it sounds hollow when tapped on the bottom. Then let it cool on a wire rack.
Additions like nuts make this hearty loaf even better. The standard recipe for a baker's loaf is 100% flour / 70% water, 2% salt, 1-8% yeast (whole wheat bread needs more yeast).
- Dissolve yeast, salt and sugar in lukewarm water and let it stand for 15 minutes until bubbles can be heard forming. 42 g fresh yeast, 2 tsp salt, 1 tsp powdered sugar/sugar, 320 g lukewarm water.
- Mix the blend with 450-500g of flour and knead into a dough. If necessary, use the remaining flour to dust the kneading surface. Let the dough rest for 3 hours (in the refrigerator), kneading it every hour. Dust the bowl with flour as needed. 500g wholemeal spelt flour.
