Whole wheat spelt bread loaf

Mix the flour and warm water in the thermomix or by hand, and knead very well until a homogeneous dough without lumps is obtained.

Add the dry yeast and salt and knead again until well blended.

With a little oil in the palm of the hand if necessary, make a ball with the dough folding its corners inward several times. Let it rest in a bowl for 1 hour until it doubles in size.

Preheat the oven to 220° without fan and place a cup full of water in a corner of the tray to generate humidity.

Once the dough has doubled in size, make two or three cuts in its surface and place it on a baking rack with baking paper. Bake at 220° for 10 minutes and then at 200° for another 20 minutes.