Boxed spelt bread

Name: Boxed spelt bread
Cook time: 1 h 15 min
Total time: 15 h 45 min
Yield: 20
Ingredients: 1 cube (42 g each) Yeast; 150 g Whole spelt flour (Type 630); 300 g Whole spelt flour (Type 630); some Whole spelt flour (Type 630); 150 g Whole spelt flour; 300 g Whole spelt flour; 7-10 Tbsp Salt; 7-10 Tbsp Oil; 7-10 Tbsp Cling film

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

The spelt flour gives the dough a slightly nutty taste and a golden brown crust. So the baker next door can pack up...

COOK TIME
75 mins

TOTAL TIME
945 mins

Ingredients

Servings: 20

1 cube (42 g each) Yeast
150 g Whole spelt flour (Type 630)
300 g Whole spelt flour (Type 630)
some Whole spelt flour (Type 630)
150 g Whole spelt flour
300 g Whole spelt flour
7-10 Tbsp Salt
7-10 Tbsp Oil
7-10 Tbsp Cling film

Directions

1
Crumble 30 g yeast in 300 ml lukewarm water and dissolve while stirring. Stir in 150 g each of spelt flour and wholemeal spelt flour, cover with foil and leave to rise overnight at room temperature.
2
The next day, crumble the remaining yeast (12 g) into 300 ml lukewarm water and dissolve while stirring. Mix 300 g flour and wholemeal flour and 2 tsp. salt in a large bowl. Add yeast water and dough from the previous day to the flour. Knead everything with the dough hooks of the mixer to a smooth dough. Cover with a tea towel and leave to rise in a warm place for about 2 hours.
3
Coat a box mould (30 cm long) with oil and dust with flour. Knead the dough on a floured work surface again briefly. Shape into an oblong loaf, place in the box mould, cover and leave to rise in a warm place for approx. 30 minutes.
4
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Score the surface of the dough with a sharp knife several times at an angle. Bake in a hot oven for about 45 minutes. Remove bread from the oven, turn out onto a cake rack and let it cool down.