This spelt & yogurt bread is a very easy recipe and however easy to digest. It is also perfect as your first spelt bread. Give it a try!
Arbeitszeit1 StundeStd.
Wartezeit4 StundenStd.
Gesamtzeit5 StundenStd.
Ergibt: 1bread à 700g
Zutaten
Flour custard
100gwater
20gwhite spelt flour
Main dough
flour custard
380gwhite spelt flour
120gwater
80gyogurt
9gsalt
8ghoney
3gfresh yeast(or 1g dry yeast)
12golive oil
Zubereitung
Flour custard
For the flour custard cook the flour and the water together in a pot on medium heat until it reaches the consistency of a pudding. Use a spoon to make sure the custard does not burn on the bottom.
Let covered to cool at least 4 hours. If you prepare it the day before, keep in the fridge.
Main dough
Knead all ingredients except the oil 5 minutes at low and 2 minutes at high speed.
Add the oil and knead further 2 minutes at high speed.
Place in an oiled bowl (a tupperware or similar is also possible).
Let rest 3 hours at room temperature (until the dough doubles in size).
Dump the dough onto a lightly floured surface.
Place all sides to the middle (as showed in the video). Turn around and shape into a round bread (try to bring tension onto the surface).
Place in a lightly floured banetton and place in the fridge 2 to 4 hours.
Bake
Preheat the oven at 250°C with a baking steel/stone or a cast iron pot (it takes at least 30 minutes).
Place the bread on a baking paper. Slice with a razor blade and place carefully on the baking steel/stone or in the cast iron pot.
Place the lid again on the cast iron pot or produce some steam if possible when using a baking steel/stone.
Reduce the temperature to 230°C and bake 20 minutes.
Let the steam off the oven or remove the lid and bake further 20 minutes.