Whole wheat spelt bread

Weigh and sift the flour.

With the flour in a bowl, we make a hole in the center and on one side against the wall of the bowl we add a dessert spoonful of salt (I added that and it was just right but you can adjust).

Fill half a glass with warm water and dissolve all the yeast. Once dissolved, pour the yeast with the water into the hollow previously formed in the flour, avoiding that the yeast comes in direct contact with the salt.

Mix well and add lukewarm water up to a minimum of a 250ml glass, although it depends on the absorption of the flour you use. The goal is to have a dough that is rather dry but elastic and can be well molded.

Knead for about 8 minutes, make a ball with the dough and let it rest covered for half an hour in the bowl.

Then knead it for 1 minute to remove a little air. We will give it the desired shape on the baking tray or in a mold and leave it covered to rise for 2h. I used a flat baking tray and the dough expanded quite a lot but half an hour before the end of the 2h and before putting it in the oven I made it the narrower shape. It is important that during the rising time the air does not give it too much.

With the oven preheated to 250 degrees about 20min, we introduce in the base of the oven a tray with water and the tray with our bread on top. Bake at 180-200 degrees up and down without ventilation for about half an hour. Depending on the oven it can be more or less but we will simply see that the outside is golden brown and when we stick a toothpick in the bread it will be hard on the outside and comes out clean.

Let it cool well on a rack and enjoy! 😊 (If you do not consume it that day, when it cools you can freeze it and then it will be as freshly made 😉).