Whole-grain spelt bread

Ingredients  
Whole-grain spelt flour 400 g
Yeas 7 g
Salt 3 g
Sugar 5 g
Plant oil 20 g
Lukewarm water ca. 250 ml
Heliaflor® 45 + 100 ml water 13 g
Optionally seeds or spices  

  

  • Mix Heliaflor® 45 with 100 ml water and let it soak for 30 minutes.
  • Kned spelt flour, yeast, salt, sugar and oil with water and presoaked Heliaflor® until you have a sticky dough.
  • Cover the dough and let it rest for at least one hour in a warm place until the volume has doubled. Knead for another 30 seconds and mix seeds or spices if desired.
  • Put the dough in a baking pan and let it rest for a few minutes more. Preheat the oven to 220°C. Spread some water on the dough, carve the surface, put the pan in the oven and let it bake for 5 minutes. Reduce the temperature to 175°C and let it bake for another 30 minutes.