Farmers Spelt Bread
Made by Alessandro Cipriano
For the dough
- 500 g spelt flour (does not need to be sieved)
- 1 tsp of salt
- 20 g of yeast
- 2 tbsp of honey
- 3 dl lukewarm water
a handful each:
- Linseed
- Sunflower seeds
- Pumpkin seeds
Put the flour in a bowl and mix with the salt. Crumble the yeast. Mix in a cup with the honey and a little lukewarm water. Pour the remaining water into the flour. Put everything together into a smooth dough, I work with the Artisan KitchenAid. Allow to rise twice at room temperature.
Approx. 60 minutes.
Take the risen dough out of the bowl and form it into a loaf on a little flour. You can shape it round, but you can also bake it in a cake tin as a loaf. Then sprinkle with a little flour (sieved) and brush lightly. I make the pattern with a sewing thread. (Crosswise*)
Preheat the oven to 240 to 250°C top / bottom heat. No circulating air, the bread would dry out too quickly.
Tip: Make sure that your baking tray is heated in the oven before baking.
On the lowest shelf of the oven, put a baking tray with water, for the steam and for a shiny crust.
Baking time: 45-50 minutes
Insert the bread on the second lowest shelf. Reset the baking temperature to 220°C. After 20 minutes, take out the water and continue baking for another 25 minutes.
Transfer to a cooling rack.
This bread tastes great with cold cuts and cheese. Best eaten fresh.
Ready to serve, enjoy!
