1

To prepare the grain mash, put the original PureSpelt pops into a mixing bowl. Bring the water to the boil, pour boiling hot water over the pops, stir briefly and place covered in the fridge overnight.

2

For the dough, mix together the flour and salt in a bowl, form a trough. Add the crumbled yeast, water and PureSpelt pops and knead briefly to form a smooth dough. Cover and allow to rise for 2-3 hours. Druing this time punch down the dough several times.

3

Cut the dough in half, form each half into longish loaf shape and place each piece of dough into a baking tin lined with baking paper. Cover the tins and leave to rise again for 20-30 minutes. Then sprinkle with a little flour and make a cut lengthwise across the top of the loaf.

Baking

Slide the loaves into the middle of an oven preheated to 230°C. Reduce the oven temperature to 190°C and bake the bread for 35-40 minutes. Remove from the oven and allow to cool on a grid.

Source:

IG Dinkel, Judith Gmür-Stalder, Richemont Kompetenzzentrum Luzern