Spelt Bread
KronJäst- 1 loaf of bread
- 30 min
- 24 hours
Try this delicious spelt bread. Knead the dough in the evening and let it rise in the fridge overnight, and you’ll have a wonderful breakfast bread (or knead the dough in the morning and let it rise throughout the day). About 10 hours of cold fermentation is enough.
3.35/5
535 VotesHere's how:
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1
evening/morning
Dissolve the yeast in cold water. Then add the oil, sunflower seeds, most of the spelt flour, and finally the salt while kneading. Knead the dough until it feels smooth. It’s okay if it’s a little sticky.
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2
Pour the batter into a Teflon-coated or oiled pan and cover it tightly with plastic wrap. Place the pan in the refrigerator overnight or for about 10 hours.
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3
morning/evening
Take the dough out of the refrigerator and let it rise for a while at room temperature while the oven preheats to 175 °C. Feel free to score the loaves just before baking.
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4
Bake in the lower part of the oven for about 45–50 minutes. Remove the loaf and let it cool wrapped in a towel.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
- 25 g (1/2 packet) KronJäst for Bread, fresh
- 500 g (5 dl) water, cold
- 36 g (3 tbsp) olive oil
- 6 g (1 tsp) salt
- 75 g (1 dl) sunflower seeds
- 720 g (about 12 dl) spelt flour
The recipe comes from
kronjast.se
