Spelt bread
Brunch • Bread
Serving size: 1
Prep time: 20 mins
Cook time: 40 mins
Ingredients
- 125 gr. whole spelt flour
- 125 gr. whole wheat flour
- 50 gr. oat
- 135 gr GP wheat flour
- 325 ml. water
- 1-2 tbsp. sugar (white/brown)
- 1 tsp. salt
- 1 tsp yeast
- Optional
- 1-2 tbsp. sunflower seeds
- 1-2 tbsp. pumpkin seeds
Directions
- Add sugar to warm water, mix until dissolved.
- Add yeast, let it sit approx. 20 minutes until bubbles appear.
- Combine three flours, oat and salt (and seeds if used) in mixer bowl. Add water with yeast, mix thoroughly until the dough is uniform, then let the mixer work for another 5 minutes. Let the dough sit, until it rises slightly, then punch it to get the air out of the dough or let the mixer do the work for you. Transfer to container and refrigerate overnight.
- Take the dough out of refrigerator and let it sit at room temperature, when it starts to rise, re-mix again, transfer to oiled pan, cover with towel and let it sit in warm place until the dough doubles its size.
- Preheat oven to 200C, use convection. Sprinkle the dough with water and put into the oven, you may consider putting small metal cup with hot water into the oven to maintain humidity.
- Bake for 30 minutes, the bread looks done, but it is not. Take the bread out of pan and keep baking for another 10-20 minutes to develop brown, thick crust.
- Take the bread out of oven and let it cool on oven rack for 20 minutes.
- Done