Spelt Bread (baked without milk and egg)

Ingredients

• 350 g spelt flour (Type 630)
• 100 ml sourdough starter
• 20 g yeast (cube)
• 1 tsp acacia honey
• 1 tsp salt
• 1 tbsp Sunflower oil
• 1 tbsp ground bertram root (organic store)
• 1 tsp ground galangal
• 1 tsp fennel seeds
• 1 tsp dried thyme
• flour (for working)
• parchment paper (for the pan)

Instructions

1. 1.

   Add 100 g spelt flour to a bowl, stir in the sourdough starter and let rise at a warm place for about 4 hours.

2. 2.

   Dissolve the yeast with 125 ml warm water and honey. Mix with the remaining 250 g spelt flour, salt, sunflower oil, bertram root, galangal, fennel, and thyme; combine with the starter to form a smooth dough and knead well until fully blended.

3. 3.

   Line a loaf pan with parchment paper, pour in the dough, cover and let rise for about 45 minutes until it almost fills the pan.

4. 4.

   Place a cup of water on the oven floor. Slash the dough lengthwise about 2 cm deep with a wet knife, bake at 230 °C (mid) for about 40 minutes until the crust is nicely browned; spritz with water midway.

5. 5.

   Remove from oven and let rest for 10 minutes. Then transfer to a cooling rack and allow to cool completely.