Wholemeal spelt loaf
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8 rates
Preparation : 10 min
Cooking : 30 min
Total time : 3 h 40 Rest : 3 h
Equipment
Baking paper
4 people
10 g of fresh baker's yeast
250 g spelt flour
85 g of brown flour
10 ml of olive oil
1 tsp of salt
Associated products
Tips
For a crispy crust and a soft crumb, place a tray filled with hot water at the bottom of the oven.
RECIPE STEPS
1
Add 210ml water and the yeast into the metal bowl and run the programme.
- 10 g of fresh baker's yeast
Expert
02:00 / 3 / 37°C
2
Add the remaining ingredients and run the programme.
The programme will stop after one minute.
- 10 ml of olive oil
- 1 tsp of salt
- 85 g of brown flour
- 250 g spelt flour
Bread/Brioche
02:00 / 5 /
3
If needed, scrape down the wall of the bowl and press Auto to finish the programme.
4
Form the dough into a ball and place into a deep dish.
Cover with a damp cloth and leave to rest for 1 hour 30 minutes at room temperature and away from draughts.
5
Lightly knead the dough and form a ball.
Place the dough ball on a baking tray lined with baking paper and flatten it slightly.
6
Use a sieve to sprinkle the dough with flour.
Cover with a dry cloth and leave it to rise for 1 hour 30 minutes at room temperature and away from draughts.
7
Preheat your oven to 240°C.
Bake the loaf for 30 minutes.
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