Loose, Fluffy White Bread with Spelled and Durum Wheat Flour
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 3 hrs |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g flour, spelled flour type 630
- 100 g flour, durum wheat flour (semola di rano duro)
- 20 g yeast
- 10 g salt
- 300 ml water
- 1 pinch (s) sugar, tablespoon baking malt (can also be left out)
Print Recipe
Pin Recipe Instructions
- In a large bowl, whisk 200 ml of lukewarm water with 10g of yeast and 1 pinch of sugar. Vigorously stir in 200g of spelled flour type 630 with a wooden spoon. Cover and let rest for 1 hour.
- Dissolve the remaining yeast in 100 ml of lukewarm water and add to the pre-dough with the remaining ingredients. Knead everything for about 10 minutes to form a smooth dough that will detach from the bowl wall and no longer stick. Possibly work in a little more water. Cover and let rise for another 45 minutes.
- Knead vigorously and shape into an elongated loaf.
- Cover with a cloth and let rise for another 45 minutes on a baking sheet lined with baking paper.
- Preheat the oven to 250 ° C top / bottom heat.
- Cut the loaf of bread diagonally about 1 cm deep several times and push the tray into the oven.
- Now spray vigorously against the oven walls with a flower sprayer so that there is plenty of steam.
- Reduce the temperature to 200 ° C and bake the bread until golden brown in about 30 minutes.
- The bread rises very nicely when baked in the oven, so it is important that the loaf is cut deep enough.
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