Homemade Spelt Bread
Homemade spelt bread is a recipe with fresh ingredients from the bread category. Try this and other recipes from Spoonsparrow!
Ingredients
- 100 g spelt (coarsely ground)
- 1 kg spelt (finely milled)
- 1 cube yeast (42 g)
- 1 tbsp apple molasses
- 0.75 l buttermilk
- 75 g walnut kernels
- 75 g dried figs
- 1 tbsp ground fennel
- 1 tbsp ground anise
- 1 tbsp sea salt
- flour (for working)
- butter (for the baking tray)
Instructions
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1.
Put the spelt groats in a bowl, cover with 1/8 l lukewarm water and soak covered for about 12 hours. Put the spelt flour in a bowl, press a well in the middle, crumble the yeast into it, add apple molasses, 1/8 l lukewarm buttermilk and a little flour from the rim, then stir. Let the dough rise in a warm place for about 20 minutes. Roughly chop the nuts and figs. Add the nuts, figs, spices, salt, soaked groats and remaining buttermilk to the pre‑mix and knead into a smooth dough for at least 10 minutes. If needed add more flour or liquid. Let rise again in a warm place for about 30 minutes.
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2.
On a floured work surface knead well and shape two oval loaves. Grease a baking tray, place the loaves on it and cover with a kitchen towel to rise for about 20 minutes. Preheat the oven to 220 °C fan‑forced. Brush the loaves with water, put a fireproof dish of boiling water in the oven and bake the loaves for about 20 minutes. Reduce the oven temperature to 160 °C and bake for another 40 minutes. Remove from the oven and cool on a wire rack.
