Summary

Ingredients

• 300 g water
• 15 g cane suar or honey
• 20 g fresh yeast or 1 ba dry yeast
• 300 g spelled flour type 630
• 210 g wholemeal spelled flour or type 1050 spelled flour
• 1 ½ teaspoon salt
• 15 g sunflower oil
• 1 teaspoon baking malt (non-staining)
• Fat and flour for the mold

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Instructions

1. Mix water, sugar and fresh yeast and let soak briefly.
2. Put the remaining ingredients together with the yeast mixture in a mixing bowl and knead for approx. 5 to 7 minutes to form a homogeneous dough. This is best done with a food processor (when using dry yeast, put all the ingredients in the mixing bowl and knead). Let the dough rise for at least 1 hour.
3. Tip: I use the proofing setting in my oven for this. A warm place covered, but also covered, or at room temperature for about 2 hours.
4. Place the dough on a floured baking board and pull and fold at least four times. Then shape into a roll (or choose the 4-piece method) and place in a greased and floured baking pan. It works best with a baking pan with a lid (toast pan, magic master or a small cast iron roaster), but it also works in a 28-inch loaf pan (then the crumb will be crispy on top).
5. Flour the dough and let it rise again briefly.
6. Then place in the cold oven set to 200 degrees top / bottom heat and bake for about 35 - 40 minutes. Then take it out of the mold and bake for another 10-15 minutes.