Recipes | Snack

Spelt bread with yogurt

Nothing beats a homemade spelt bread, baked in a cast iron pot and delicious bread seasoning - here you have the perfect recipe! .

about 30 minutes
80 minutes
Rising time
about 40 minutes

Ingredients and preparation

750 g Küchenmeister spelt flour type 630150 g Küchenmeister rye flour type 1150
42 g fresh yeast
160 g natural yogurt
350-400 ml lukewarm water
1.5 tablespoon salt
1 tablespoon bread spice
1 tablespoon honey

Preparation: Sift the two flours into the mixing bowl, sprinkle 1.5 tbsp salt and 1 tbsp bread spice. Dissolve 42 g yeast and 1 tablespoon honey in 150 ml water and add to the flour. Mix slowly with the dough hook and run the machine on the lowest speed. Gradually add the remaining lukewarm water and 160 g yogurt. If the dough still needs liquid, add some more water. Now knead the whole thing for 8- 10 minutes. The dough should no longer stick to the bowl.

Remove the dough from the bowl, knead briefly with your hands and work it round. Place on a floured surface or in a bowl and let rest, covered, for 60 minutes.

Knead the dough and work it round. Place in a cast iron pot, dust with flour and cut as desired. Let rise, covered, for another 20 minutes. Preheat the oven to 230° C top/bottom heat.

Bake the bread, covered, for about 40 minutes. Finally, brown without the lid for a few minutes. Remove and let cool on a rack.

Our tip: To check if the bread is done, simply tap the bottom. If it sounds hollow, the bread is done.

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