Rustic Spelt Loaf using a Thermomix
(4.8)
Preparation time
Total time
Servings
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Difficulty
Imagine sinking your teeth into a warm, crusty slice of spelled bread, its texture as inviting as a cozy winter blanket. This delightful recipe harks back to ancient times, when our ancestors relied on einkorn wheat, one of the oldest cultivated grains, to nourish their families. With just four simple ingredients, including the magical touch of dehydrated baker's yeast, you can create a rustic masterpiece reminiscent of the artisanal loaves that lined the shelves of old-world bakeries. And here's a fun tidbit: einkorn is not just delicious but also packed with nutrients, making this bread a wholesome choice that even your health-conscious friend will adore. So, don your apron, channel your inner baker, and let the aroma of freshly baked bread fill your kitchen; after all, who can resist the allure of homemade goodness?
Ingredients
- 350 g Water
- 5 g Fresh baker's yeast
- 300 g Einkorn wheat flour
- 200 g Flour t55
- 10 g Salt
Steps
Dough
- Add 350 g of water, 5 g of fresh baker's yeast in the food processor bowl.
- Mix manual: 2:00min / 37°C / Speed 2.
- Add 300 g of einkorn wheat flour, 200 g of flour t55, 10 g of salt in the food processor bowl.
- Mix knead: 6:00min / 0°C / Speed 1.
- Transfer the content of the food processor bowl in a mixing bowl.
- Setaside the preparation content in the mixing bowl cover with towel during 2h .
Shaping and Second Proof
- Gently deflate the dough on a lightly floured surface.
- Shape the dough into a round.
- Place the content of the preparation content in an oven to be covered in baking paper before.
- Setaside the preparation content in the oven cover with towel during 1h .
Baking
- Preheat the oven at 240°C.
- Carefully remove the hot dutch oven from the oven.
- Remove the lid and score the top of the bread with a sharp knife or lame.
- Cook in the oven with rotating heat at 240°C.
- Cook in the oven with rotating heat at 240°C.
- Transfer the content of the oven on a strainer let cool.
- Serve Cold.
