Brot
Rustic Bread
Ingredients
| 200 | g | Spelt Flour Type 1050 |
| 200 | g | cold water |
| 2-5 | g | yeast |
| 800 | g | Spelt Flour Type 1050 |
| 450 – 500 | g | water |
| 20 | g | salt |
| 20 | g | yeast |
Instructions
- The Pre-dough: Mix 200 g Spelt Flour Type 1050, 200 g cold water, and 2-5 g yeast by hand. Place in a large bowl with a lid and let it rise overnight.
- The Main Dough: Combine the pre-dough with the remaining ingredients and knead thoroughly into a smooth dough. Let it rise for 30 minutes.
- Second Rise: Punch down the dough (fold it over) and let it rise for another 30 minutes.
- Shaping: Shape the dough into 2 loaves and place them on a baking tray or into 2 loaf pans.
- Baking: Place in a preheated oven at 230 °C. After 30 minutes, reduce the temperature to 190 °C and bake for another 45 minutes.
- Cooling: Allow the bread to cool completely on a wire rack.
- Properties: Bread, Loaf shape, Hearty, Aromatic, Wholesome
A recipe by Stadtmühle Geisingen – more at www.dinkel.shop/rezepte
