Whole-grain spelt bread
|Whole-grain spelt flour||400 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.