“A slice of bread and an apple – one of my favourite combinations for a snack, when I was a child.”
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Ingredients:
1kg spelt flour
ca. 700 ml warm water
1 fresh yeast cake (42g)
2 teaspoons salt
1 teaspoon sugar
2 heaping spoons ground flax seeds
Also:
spelt flour for dusting
a love for bread ;)
1kg spelt flour
ca. 700 ml warm water
1 fresh yeast cake (42g)
2 teaspoons salt
1 teaspoon sugar
2 heaping spoons ground flax seeds
Also:
spelt flour for dusting
a love for bread ;)
Method:
- Sift the flour into a larger bowl, make a well in the centre and pour in the warm water. Add crumbled fresh yeast and wait for the yeast to start foaming.
- Sprinkle the salt around the sides of the flour, add ground flax seeds and bring everything together in to a soft and elastic dough. Leave it to prove for 30 minutes.
- Put the dough onto a floured surface and gently knead it.
- Place it into a smaller basket, sprinkle over with some flour and cover it with a kitchen cloth. Leave it to prove in a warm place for another 30 minutes.
- Place the baking stone in the oven and warm it up at 220°C. Also, place a cup filled with water at the sides or on the bottom of the oven.
- Place the proved dough onto the preheated baking stone. The dough will start to spread; just quickly pick up the sides and glue them to the centre of the dough. Repeat a few times.
- After 10 minutes, lower the heat to 200°C and bake for another 50 minutes.
- To test if the bread is done, just knock on it with a wooden spoon. It should sound hollow.
- Place the bread onto a baking rack, wrap it into a kitchen cloth and leave it to cool down slowly.
