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4 hours, yields one loaf of bread, ca. 1000g
- 450ml water
- 650g spelt flour
- 10g fresh yeast or 25g dry yeast
- 10g salt (about 1 tsp)
Add water to a big bowl, cruble the yeast in and stir. Add about 1/3 of the flour and make a very runny dough, more like a batter. Cover with cloth, set aside for
Add the salt, another 1/3 of the flour and stir again. Cover and set aside for
Now add the rest of the flour and start kneading in the rest of the flour. The dough should be good to handle now, should not stick much. Cover once more and set aside for
- Knead for a while then mold into a longish shape, like a bread. Add onto a greased baking plate or into a greased casserole form. Cover and set aside for another 20 minutes.
- Preheat the oven to 250°C, prepare a cup of water (heatresistant!). Take the dough, cut it lengthways with a knife and then put it in the oven. Add the cup as well to allow for some steam while baking.
Bake the bread
at 250 °C for
at 210 °C for
at 180 °C for
- at 250 °C for
- Check while baking, the bread should turn brown to dark-brown, especially when it was cut.
- To check if it is properly backed, knock the lower side. It the sound is hollow, the bread is good. Leave to cool for at least 1 hour before cutting.
This is a translation and adaptation of the recipe “Alltagsbrot aus Weizenmischung” from the book Essen wir uns gesund! by Barbara Rüttig.