Wholemeal spelt bread
A bread made from wholemeal spelt flour and sweetened with honey. It is nice and creamy and full of taste.
Ingredients (one bread)- 90 gr water (lukewarm)
- 3½ gr yeast
- ½ tsp sugar
- 1 tsp vinegar
- 175 gr milk
- 12½ gr butter
- 1 tbsp honey
- 5 gr salt
- 175 gr wholemeal spelt flour
- 250 gr spelt flour (type 630)
Directions- Mix the yeast with the sugar in the water. Let it stand for 10 minutes until you see bubbles appear. This is the sign that the yeast is still active. If you don’t get any bubbles, you have to use new yeast.
- In a bowl, combine the vinegar, milk, butter, honey and yeast mixture and stir well.
- Add 125 gram of the wholemeal spelt flour and mix well. Then add the other 50 gram, plus the 250 gram spelt flour and knead for about 5 minutes.
- Add the salt to the dough and knead for another 10 minutes.
- At this point, feel if the dough is too wet or too dry. It should not stick, but all the flour should be absorbed. Add some water or flour if necessary.
- Make a ball of the dough and place it in a bowl. Cover the bowl with plastic wrap and let the dough rise for 90 minutes.
- Grease the baking mold with some butter. Place the dough on a lightly floured surface, and press it into a rectangle that has the same width as the baking mold. Roll up the bread tightly and place it in the baking mold with the seam side down.
- Cover the baking mold with a kitchen towel and let the dough rest for 20 minutes. Preheat the oven to 200 °C.
- Bake the bread for 35 minutes until done and brown. Remove the bread from the baking mold and place it on a grid to let it cool down.
- Mix the yeast with the sugar in the water. Let it stand for 10 minutes until you see bubbles appear. This is the sign that the yeast is still active. If you don’t get any bubbles, you have to use new yeast.
- In a bowl, combine the vinegar, milk, butter, honey and yeast mixture and stir well.
- Add 125 gram of the wholemeal spelt flour and mix well. Then add the other 50 gram, plus the 250 gram spelt flour and knead for about 5 minutes.
- Add the salt to the dough and knead for another 10 minutes.
- At this point, feel if the dough is too wet or too dry. It should not stick, but all the flour should be absorbed. Add some water or flour if necessary.
- Make a ball of the dough and place it in a bowl. Cover the bowl with plastic wrap and let the dough rise for 90 minutes.
- Grease the baking mold with some butter. Place the dough on a lightly floured surface, and press it into a rectangle that has the same width as the baking mold. Roll up the bread tightly and place it in the baking mold with the seam side down.
- Cover the baking mold with a kitchen towel and let the dough rest for 20 minutes. Preheat the oven to 200 °C.
- Bake the bread for 35 minutes until done and brown. Remove the bread from the baking mold and place it on a grid to let it cool down.