Spelt natural sourdough bread from the bread baking pot
- Vegan - Lactose-free
Preparation time: 120 minutes - Difficulty level: medium
Ingredients:
- 430 g water
- 10 g fresh yeast
- 1 tsp sugar
- 450 g wheat flour 550
- 100 g spelt flour 630
- 200 g rye flour 1150
- 2 sachets of ready-made natural sourdough 75 g each (available from health food stores or supermarkets)
- 18 g salt
- 430 g water
- 10 g fresh yeast
- 1 tsp sugar
- 450 g wheat flour 550
- 100 g spelt flour 630
- 200 g rye flour 1150
- 2 sachets of ready-made natural sourdough 75 g each (available from health food stores or supermarkets)
- 18 g salt
We use a cast iron pot with a lid for this bread. There are many different models and the bread has a particularly crispy crumb. If you don't have a pot like this, you can of course bake your bread on a baking tray or in a springform pan. There's nothing like the incomparable aroma of freshly baked bread, is there?
Preparation:
Add the sugar and yeast to the water and then heat the water gently until the yeast has dissolved. Then mix with the remaining ingredients in a bowl and work into a smooth dough. Cover and leave to stand in a warm place for at least 1 hour.
You can also use it as an overnight dough, in which case you will need even less yeast.
Then stretch and fold the dough several times on a floured work surface. This serves to strengthen the "dough structure", the dough becomes airier and the structure drier. In this so-called "stretch and fold" process, you pull the dough apart several times and fold it back together again.
Once tension has built up in the dough, shape it into a loaf and place it in a greased tin or bread pan with a lid, which you should also grease. Make any necessary incisions with a sharp kitchen knife, flour and place the lid on top.
Place in a cold oven and bake for approx. 50-55 minutes at 230 degrees top/bottom heat.
Once baked, transfer to a cake rack, leave to cool and then.... let it crack !
