Whole Wheat Spelt Bread

Heat the water in the microwave at a temperature of about 37°C. We will check it by introducing the finger in the water, and feeling it warm, and then introduce the crumbled yeast.

After 10 minutes, pour the water with the yeast into a bowl with the flour. Stir lightly, without much kneading, allowing the flour particles to moisten through the process of autolysis. The bread kneads itself. Let the dough rest for 20 min to 1h, in the covered bowl, in a cool, dry place, without drafts or heat sources nearby. Soak the seeds, as this will prevent them from taking the moisture from the dough.

Once the time has elapsed, you will see that the bread has risen, add the salt and the seeds (they can be previously toasted). Mix well, no more than 2 minutes (the spelt does not like big kneading) and pour into the mold that you will put in the oven. Make a couple of folds of the dough in each direction, as if you were folding a handkerchief. You can put some seeds on top, this time WITHOUT toasting (you will avoid that they burn in the oven and end up bitter). Let it rest again between 20 min and 1 h covered and without drafts or heat.

Preheat the oven to 220°C. Make a couple of cuts with a knife on the surface to form the shag. Place a container at the bottom of the oven to heat it. When it is time to put the bread in, pour water into the dish to cause the formation of steam, which will make the crust crispy. Leave for 10 minutes.

After this time, lower the oven to 180°C and bake for another 30 minutes. Each oven is different. The first time you bake your bread, it will give you the temperature and time guide for the following occasions. Keep an eye on it. If the surface of the bread is too browned, cover it with a piece of foil. If at the end of the time you see that it is still not done, you can keep it a few more minutes.

Remove the bread from the pan and let it cool on a wire rack. This way it will release the heat better, and will not have a soft texture. Enjoy your homemade bread.