PureSpelt wholemeal bread with honey
for 1 cake tin 24-26 cm in length
500 g PureSpelt wholemeal flour
1 1/2 teaspoons of salt
20 g yeast, crumbled
1 teaspoon of honey
Approx. 3.5 dl of water
A few drops of lemon juice
A small amount of PureSpelt wholemeal flour for forming
Mix the flour and salt, form a hollow. Mix the yeast and the honey with the water, pour into the hollow. Add the lemon juice, briefly mix into a very wet, smooth dough (do not knead). Cover and allow to rise at room temperature for 1-2 hours until it has doubled in volume.
Punch down the risen dough, using a little flour form the dough into a roll 24-26 cm long and lay in the baking paper lined cake tin. Leave the dough to rise for a further 20-30 minutes.
Place the loaf in the lower half of an oven that is pre-heated to 230°C. Reduce the temperature to 200°C, bake for 40-45 minutes. Remove and place on a grid to cool.
Once the dough has risen in the form, brush the dough with a little egg white and sprinkle with poppy seeds, sesame seeds, flaxseed or a mixture of seeds according to taste.
Cut the dough into 12-15 pieces, using a little flour form the dough pieces into rolls, knots or heart shapes and then bake in the middle of the oven for 20-25 minutes. Depending on taste, knead 50-100 g of chopped nuts, soaked (softened) dry fruits or a mixture of seeds into the dough. Replace the water by milk.
IG Dinkel, Judith Gmür-Stalder