- 500g Küchenmeister Spelt Flour T1050
- 1 cube fresh yeast
- 10 g salt
- 1 pot natural yoghurt à 150g
- lukewarm water
Using the bread hooks on an electric mixer, slowly mix together the spelt flour, salt, crumbled yeast, yoghurt and 330-350 ml lukewarm water. Then knead the dough on high until it comes away from the sides of the bowl. Cover the dough with a clean tea towel and leave for 30 minutes.
With floured hands, form a bread loaf and place in a greased loaf pan or one that is lined with parchment paper. Cover again with a clean tea towel, and leave in a warm place, until the dough has visibly doubled in size. This may take between 15-25 minutes depending on the temperature. (You can leave the dough by a radiator or in a warm oven making sure the temperature is not above 50°C)
Brush the top of the dough with water. Preheat the oven to 220°C (210°C convection). Place the bread in the oven along with a heat proof dish filled with water on the bottom of the oven. After ten minutes reduce the temperature by 30°C and continue baking for ca. 40-60 minutes.