SPELT BREAD

  • 620 g spelt flour type 450
  • 610 g lukewarm water
  • 35 g Lutkala
  • 15 g fresh yeast
  • 10 g salt

Pour the water into the mixing bowl, add the flour, mix. Set aside for 40 min.
Add yeast and salt, knead dough. The dough should have a thin consistency. Leave the dough in the mixing bowl to rise for approx. 2 hours or until doubled in bulk. At the end of the rising time, preheat the oven to 230°C.
Transfer the dough onto a heavily floured baking tray. Use your hands to gently flatten the dough into a rectangle (approx. 30 x 20 cm), trying not to knead the dough. ⅓ place the dough inside. Gently fold the sides of the dough downwards to form an oblong loaf. Sprinkle the loaf with the flour and make one longitudinal incision with a long, sharp knife or razor.
Bake for 45-50 minutes at 230°C. Take the bread out of the oven and check that it is well done. Cool on a wire rack.

620 g spelt flour type 450

610 g lukewarm water

Mix. Set aside for 40 min.

15 g fresh, crushed yeast or 1 teaspoon of dry yeast

35 g Lutkala

10 g salt

Knead dough. Leave the dough in the mixing bowl to rise for approx. 2 hours or until doubled in bulk.

Transfer the dough onto a heavily floured baking tray and form into a loaf.

Sprinkle the loaf with the flour and make one longitudinal incision with a long, sharp knife or razor. Bake for 45-50 minutes 230°C.

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