Go Back
Instruction bread baking

Instruction bread baking

There is nothing better than baking your own bread. With just a few ingredients and some practice, anyone can do it. My instruction bread baking is simple and straightforward.
Print Recipe Pin Recipe
Prep Time 1 day 2 hours 10 minutes
Cook Time 50 minutes
Total Time 1 day 3 hours
Servings: 3 person
Course: bread
Ingredients Method Notes

Ingredients
  

Whole spelt bread with sourdough
  • 500 g whole spelt flour
  • 5 g salt
  • 100 g ready sourdough
  • 300 ml water
Whole spelt bread with dry yeast
  • 500 g whole spelt flour
  • 5 g salt
  • 7 g dry yeast equivalent to 1 sachet
  • 300 ml water
Whole spelt bread with fresh yeast
  • 500 g whole spelt flour
  • 5 g salt
  • 20 g fresh yeast
  • 300 ml water

Method
 

Whole spelt bread with sourdough
  1. The bread with sourdough I always prepare a day in advance. The longer it matures, the better it can develop.
  2. Mix the flour and salt. Then add the finished sourdough and pour the water. The water can be lukewarm or cold.
  3. Mix and knead the dough mixture.
  4. The dough should be firm rather than too soft. Do not be irritated if the dough feels a bit firmer. This is exactly the right consistency.
  5. Then put the bread dough in a larger bowl and cover it. Either with a tea towel or with foil.
  6. Let the dough rest. You can knead it again briefly after about 2 hours. This will shape the texture. But you do not have to.
  7. After that, the dough should definitely be left to rise overnight at room temperature.
  8. The other day, transfer the dough to a floured surface and shape it into a round or oblong dough using the "rounding" or "folding" method.
  9. Then place it in a proofing basket, previously lined with a cloth and flour.
  10. Place the bread dough in the proofing basket with the "cap" facing down.
  11. Now let it rest covered for about 2 hours.
  12. Pour the bread dough into a coverable pan lined with baking paper.
  13. Now the "cap" points upwards after the dough has been tipped into the mold in reverse.
  14. Cut the top of the dough a few more times and then bake, covered, in the oven.
  15. How long and at what temperatures you can see in my individual bread variations.
Whole spelt bread with dry yeast
  1. Mix all dry ingredients. Add lukewarm water and knead the dough.
  2. Let it rise covered at room temperature for 1 hour.
  3. Place the dough on a floured surface and knead briefly.
  4. Then "round" or "fold" and let rise again covered for about 2 hours.
  5. Then place the dough in a mold lined with baking paper and bake the bread in the oven, covered.
Whole spelt bread with fresh yeast
  1. Mix the fresh yeast with a little warm water in a cup until it liquefies.
  2. Put all the dry ingredients in a bowl. Add the liquid yeast and fill up with lukewarm water. Then knead the dough.
  3. For more steps, see whole spelt bread with dry yeast.

Notes

Elongated shape
and this is how the bread looks ready baked.