Sourdough Break Bread

Here's how:

• 1

  Day 1: Blanching 

  Pour the spelt flour into a bowl. Bring the water to a boil and pour it over the flour, then mix thoroughly with a spoon. Cover with plastic wrap and let it sit overnight. 

• 2

  Day 2: 

  Crumble the yeast into a bowl and dissolve it in water. Add the remaining ingredients except for the salt. Also stir in the scalded water from Day 1. 

• 3

  Mix in a stand mixer fitted with a dough hook for 10 minutes on low speed and 5 minutes on high speed. Add the salt and mix for another 2 minutes on high speed. 

• 4

  Divide the dough into 50-gram pieces (about 23 pieces) and shape them into round buns. 

• 5

  Dip the buns in a variety of seeds of your choice, or dust them with flour. 

• 6

  Place the buns about 1 cm apart on a lined baking sheet and cover with plastic wrap. Let them rise until they’ve roughly doubled in size. 

• 7

  Preheat the oven to 220 °C. 

• 8

  Bake for about 10 minutes until the bread is nicely browned.