SPELT BREAD

SPELT BREAD




You need
- 100 gr. yeast
- 350 gr. water at 22 ° C
- 50 gr. spelled flour (flour is less refined than flour)
- 10 gr. fine sea salt or Himalayan salt
- few tablespoons palm oil






























Preparation:
Dissolve the yeast in the lukewarm water. Mix the flour and salt into a large bowl, pour the dissolved yeast little by little and stir well with a fork. Knead the dough until smooth, put it in a bowl and put a towel on the bowl, let the dough rest 10 minutes. Ironing the worksheet with a tbsp. oil and grease it into a large circle. Place the dough on a the work surface and knead it again. Grease the bowl lightly with some oil and leave the dough to rest for another 10 minutes in the bowl. Again knead the dough on the work surface with a little oil and repeat this procedure at least 3 or 4 times. Put the dough back into the bowl with a towel and let rest 30 minutes in a warm place. Knead again and give it the right shape. Let it rest again for 1 to 1 1/2 hours to it has 1 1/2 to 2 times its volume. Make a cut on the top to prevent cracking and bake for 10 min in the oven at 220 ° C. Turn the oven then to a lower temperature to a 190 ° C and bake until done. It is ready when it sounds hollow when you tap the bottom.




 

Eat them,

The Veggi Lady
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