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This bread recipe is very similar to the rye, wheat, and oat bread I shared earlier this week. This is, however, a version with spelt. Not very much is changed, but you still get quite a different tasting bread.

Start with mixing water and yeast, add a pinch of sugar.

  • 6 dl water (a bit more than a pint)
  • fresh yeast (about the size of the nail of your pinky finger)
  • a pinch of sugar
Start with wheat flour and add a pinch of salt. Mix the flour with the water before adding the rest. Wheat rises easier than the other types of flour, and you thus want to mix that with the yeast and water straight away. Add a pinch of sugar to give the yeast a little extra oomph.
  • 5 dl of sifted/bolted wheat flour
  • a pinch of salt
The flour you add afterwards can be of any type you want. For this bread I added.
  • 2 dl whole spelt flour
  • 8 dl sifted spelt flour
Add a few handfuls of seeds and grains, for example:
  • whole spelt
  • sunflower seeds
  • linseeds
I added a total of 2 dl grains and seeds.
Now, mix everything together and let some machine do the kneading for you. Let it run for about ten minutes. When kneading dough you would have to let Kenny (The Kenwood) knead it for over 30 minutes in order to do any harm to the dough. However, it’s a little different with spelt. Spelt should not be knead for more than 15 minutes, 10 minutes is perfect 🙂 While kneading, continue to add flour until the dough becomes a ball that no longer clings to the bowl. Afterwards cover the bowl with plastic and leave to rise for 2-12 hours (letting it rise much longer than that will cause the yeast to ferment and it will taste and smell of alcohol – not recommended!).
After having let the dough rise, knead it just a wee bit more. Add flour until it no longer sticks to your fingers and make two loaves and place in two bread forms. Let the breads rise for another 20-30 minutes. Bake in the centre of the oven at 200 degrees Celcius for 1 hour.
Test if the bread is done by knocking on it, if it sounds hollow, it’s done.