Difficulty: Easy<\/p>\n
Calories per 100g: ~400<\/p>\n
Serves: 6 people<\/p>\n
Preparation Time: 20 minutes<\/p>\n
Cooking Time: 20 minutes<\/p>\n
Total Time: 2 hours 55 minutes<\/p>\n
Enjoy a bread with a crispy crust and a soft, hazelnut-flavored interior. This authentic recipe for spelt flour bread is made without a bread machine. This rustic bread offers subtle flavors that will delight lovers of artisanal products with its golden crust and airy crumb\u2014perfect to accompany your meals or simply enjoy with a bit of butter.<\/p>\n
For 6 people:<\/p>\n
– 250g of T55 wheat flour
\n– 250g of spelt flour
\n– 13g of dry yeast
\n– 300ml of lukewarm water
\n– 1 teaspoon of salt<\/p>\n
1. Place the flour in a large mixing bowl, make a well in the center, pour in the dry yeast and 300ml of lukewarm water. Knead for 3 to 4 minutes, then add the salt and continue kneading until the dough forms a firm ball. Cover with a kitchen towel and let it rise for 1 hour.<\/p>\n
2. After the dough has risen, flour the surface and knead the dough again, then let it rest for another 45 minutes.<\/p>\n
3. Preheat the oven to 180\u00b0C (356\u00b0F) when there are 10 minutes left in the resting time.<\/p>\n
Place the dough ball on a baking sheet lined with parchment paper. Bake for 20 minutes and place a bowl of water underneath the baking sheet (to prevent the dough from drying out). The bread is done when it sounds hollow when tapped.<\/p>\n\n\n