Ingredients
- white spelt flour300 g
- semi-white spelt flour200 g
- dry yeast7 g or 25 g fresh yeast
- salt1 tsp
- olive oil2 tbsp
- honey1 tbsp
- water (room temperature)300 ml
Preparation
Place both white and semi-white spelt flour into a bowl.
Add salt, olive oil and honey.
If you’re using fresh yeast, make a yeast starter first – crumble 25g into 100 ml of water and leave for 15 minutes.
Pour the yeast starter into the bowl, then add the remaining 200 ml of warm water.
If you’re using dry yeast, simply put a full sachet into the bowl, mix everything and pour in 300 ml of warm water.
Mix the ingredients with a wooden spoon, then transfer the dough to a flour-dusted surface and knead it for 15 minutes. It’s best to use a kitchen robot with a dough hook.
Place the dough into a bowl and cover it with a plastic shower cap or damp kitchen towel. Let the dough rise in a warm place so its volume doubles, which should take about an hour.
Form a loaf on a floured surface – grasp the upper part of the dough facing away from you, draw it towards you and fold onto the rest of the dough. Repeat the process on the left and right sides and then with the bottom part.
Keep turning the loaf between your upturned palms, moving them in opposite directions.
Transfer the loaf onto a baking tray lined with parchment paper, dust the loaf with flour and cover with a bowl.
Leave it to rise for another 30 minutes.
Heat the oven to 230°C and put a fireproof dish with boiling water at the bottom of the oven.
Cut three lines on top of the loaf using a sharp knife or razor.
Bake the spelt bread for 10 minutes, then carefully remove the dish with boiling water from the oven, lower the temperature to 190°C, and bake the bread for another 20–30 minutes.
If you share this recipe, don't forget to add #ArgetaBread 😉
