Summary

Ingredients

• 750 g spelled flour (type 630) or wheat flour (type 550)
• 20 g salt (approx. 3 teaspoons)
• 25 g fresh yeast (or 1 pack dry yeast)
• 500 ml water, lukewarm

For painting:

• 1 egg white, whisked with a little the egg yolk

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Instructions

1. Mix the yeast with approx. 2 tablespoons of the lukewarm water.
2. Mix the flour and salt well, add the yeast mixture and work with the kneading hook of the food processor, adding the remaining water. Knead well (of course you can also knead the dough by hand, working it until the dough is pliable and no longer sticks). Place the dough in a large, lightly floured bowl, put it in a large plastic bag and let rise for about 1-2 hours until the size has doubled.
3. Then knead the dough again vigorously and place it evenly in a loaf tin lined with baking paper. Cover with a kitchen towel or the plastic bag and let rise for about 30 minutes.
4. Brush with the whisked egg white, to which very little of the egg yolk has been added. Cut diagonally 3 to 4 times with a sharp knife and bake on the 2nd rail from below as follows:
5. In the preheated oven, first about 20 minutes at 220 ° C, then about 25-30 minutes at 160 ° C, put a refractory bowl with boiling water in the oven.
6. Let cool down briefly in the tin, then lift out of the tin and place on a wire rack.
7. I always bake this bread with hot air.