A light and fluffy loaf with a delicately crispy crust.
Yield: 1 loaf of bread.
Time: ~1.5 hours
330g white spelt flour
1 tsp instant yeast
1 tsp salt
250ml warm water (made by mixing 1:1 boiling water to cold water)
Oil for oiling the pans (if needed)
Sift the flour into a large mixing bowl to remove clumps. Add the yeast mixing gently using your hands. Slowly add the warm water while mixing with your hands. Dough should be very sticky.
Transfer dough to a floured flat surface.
Knead dough for 5-10 minutes gently pulling apart and massaging.
Transfer dough to a clean mixing bowl. Cover with saran wrap.
Let rise in a warm area until the dough doubles in size. Approximately 30-40 minutes.
Preheat oven to 250 degrees C.
Once bread is has risen, transfer again to a flat floured surface. Add salt. Fold and shape dough into desired shape. Score top gently with a sharp knife. Transfer to a non stick baking sheet. (OR use an oiled or non-stick bread mould—only fill the mould half-way or less to accommodate rising)
Bake for 20 minutes.
Reduce heat to 220 degrees C. Bake for 15-20 more minutes or until the bread makes a hollow sound when you tap the bottom.
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