Spelt Bread

Mix the spelt flour, rye flour and spelt meal in a large baking bowl. Form a hollow in the middle. Crumble or sprinkle the yeast into it. Sprinkle the sugar over it. Heat the buttermilk in a saucepan until lukewarm. Pour just under a quarter of it over the yeast. Stir with a fork with a little flour from the edge to a thick paste until the yeast has dissolved. Let the dampfl rise with the lid closed for about 15 minutes.

Add the remaining buttermilk, the sourdough and the salt to the dough form. Knead everything with the dough hook of the hand mixer or with your hands until the dough separates from the edge of the bowl and is nice and smooth. Add water, perhaps by the tablespoonful.

Let the bread dough rise with the lid closed for at least an hour, until it has doubled in volume.

Now shape the dough into a large round loaf on a lightly floured surface.

Grease the baking tray thoroughly or cover it with parchment paper. Place the loaf on it and let it rise for half an hour with the lid closed.

Preheat the oven to 200 °C.

Brush the loaf with water and put it in the hot oven. Bake in about one hour. The bread is done when a hollow sound is heard when tapped against the bottom.

Variations: You can knead 100 g of chopped hazelnuts or walnuts.

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