Spelt Bread with wild herbs

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Spelt Bread with wild herbs

Instruction

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It’s so easy to bake 1 kg loaf of spelt bread with wild herbs:

Open the freshness seal and put the baking mixture in a bowl. Add 450 ml lukewarm water (see water line in can) and knead the dough with your hands, with a food processor or with the Thermomix for 3 minutes.
Let the dough rest covered for 30 minutes in a warm place (ca. 24°C).
Place the dough on a floured worktop and knead it briefly.
Spelt – breadrolls: Form the dough into a roll and divide it with a dough scraper into 6 pieces (á 200g). Bring each piece into your desired shape and place them on a baking tray covered with baking paper.
Spelt bread: Fold the dough from the edges to the middle with a dough scraper, bring it into a round shape and place the dough with the end down in a dough rising basket or on a baking tray covered with baking paper.
Tip 1: As the dough is a bit sticky, we recommend to flour your hands and the worktop to form the bread and then form it quickly.
Spread some flour on the dough and let it rise covered for about 1-2 hours in a warm place (ca.24°C), then preheat the oven to 220°C (for breadrolls), 230°C (for bread) or 250°C (for cast iron pot – including the pot).
Tip 2: To make the bread even crunchier, moisten the baking paper!
Tip 3: Spread some water on the breadrolls and sprinkle, according to your taste, sesame seeds, sunflower seeds, pumpkin seeds or oat flakes on them.
Breadrolls: Bake them at 220°C convection for about 12 minutes.Bread: Place the dough on a baking tray covered with baking paper and bake it at 230°C top and bottom heat for 10 minutes, then lower the heat to 190°C and let it bake for another 20 minutes.
Cast iron pot: Put the dough directly in the pot, close it with the hot lid, then put it in the oven and let the bread bake for 15 minutes (250°C). Afterwards, take off the lid, lower the temperature to 210°C and let the bread bake for another 30-35 minutes (210°C) until crispy and brown. Carefully place the bread on a cooling rack.
Let the bread or the breadrolls cool on the cooling rack for about 10 minutes and then enjoy.
Tip 4: As soon as the bottom of the bread is brown, the baked good is ready.

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light spelt flour, salt, wild herbs (tomatoes, wild garlic, demerara raw cane sugar, shallots, natural sea salt, paprika, pepper, chilli without seeds, lovage), dried spelt – sourdough, dry baking yeast, bread seasoning (coriander, caraway seeds, fennel), flour treatment agent ascorbic acid
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