Ruchmehl bread with spelt flour
Ruchmehl bread with spelt flour and baked with yeast. Particularly airy and light. Incomparable taste.
Ingredients
- 450 g Spelt flour type 1050 (or ruch spelt flour)
- 300 ml warm water
- 5 g psyllium husks
- 80 g water extra
- 10 g fresh yeast
- 5 g salt
Instructions
- Mix spelt flour type 1050 with 300ml of warm water and knead for 1 minute until a homogeneous dough is obtained. Then let rest covered for 1 hour.
- Mix psyllium husks with 80 g water and let stand for approx. 10 minutes so that the psyllium seeds can swell.
- Put the flour dough, the psyllium husks and the yeast (dissolve the yeast with a little warm water (approx. 3 tsp.)) and the salt in a bowl and knead everything with a food processor for approx. 10 minutes. Alternatively, knead well by hand. The dough is relatively soft. If the dough is too soft, then add another 1 - 2 tablespoons of flour.
- Cover and let rise for 1 hour. Then remove from bowl with wet hands. Transfer to a floured surface.
- Knead again briefly and form into an oblong loaf. Place the lower side over the upper side, as with a stollen. Place on a baking tray with baking paper. Cover again and let rise for 30 minutes.
- Preheat the oven to 240 degrees Celsius top and bottom heat. Insert the bread, reduce the temperature to 220 degrees. Place a container of hot water on the bottom shelf.
- Bake bread for about 50 minutes. After 20 minutes, reduce temperature to 200 degrees Celsius. After another 15 minutes, reduce to 190 degrees Celsius.
Notes
