Quick Spelt Bread
Outside crispy, inside beautifully juicy: Quick Spelt Bread from Spoonsparrow leaves nothing to be desired! You can easily bake this whole grain bread yourself.
Ingredients
- 1 cube yeast
- 1 tsp salt
- 4 tbsp apple cider vinegar
- 500 g spelt wholemeal flour
- 150 g nuts, seeds or grains to taste (e.g. walnuts, hazelnuts and pumpkin seeds)
- 1 tsp butter (5 g)
Instructions
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1.
Dissolve the yeast in 500 ml lukewarm water. Add salt and vinegar and stir until all ingredients have dissolved.
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2.
Place flour in a bowl and mix 130 g of nuts. Pour in the yeast water and mix everything into a smooth dough with the kneading hooks of the stand mixer or hand mixer. The dough is sticky and relatively moist.
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3.
Grease a loaf tin (30 cm long) with butter and fill with dough. Cover with a damp kitchen towel and let rise in a warm, draft-free place for about 20 minutes.
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4.
Meanwhile, preheat the oven to 200 °C (fan).
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5.
When the surface of the dough begins to slightly bulge upwards, sprinkle the bread with the remaining nuts and bake in the preheated oven for about 1 hour. You can check if the bread is done with the tapping test: simply tap the bread with your knuckles: if it sounds hollow, the bread is done.
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6.
After the baking time, remove the bread from the oven and let it cool slightly. Then remove it from the tin and let it cool completely.
