SPELT WHOLEMEAL BREAD
700 g spelt flour (type 815 or 1050) or
500 g wheat flour type 550 and
200 g rye flour
15 g fine salt
450 ml cold water
28 g fresh baker's yeast
1 tsp. powdered sugar
1 dash of oil for cooking and roasting
Possibly 3 tbsp. sunflower/pumpkin seeds
- Pre-heat the oven to 50-60 °C and place the lightly oiled Cocotte with lid in the oven while you prepared the bread dough.
- Dissolve the yeast in the lukewarm water and sugar so it rises.
- Add the flour to a bowl and loosen with your hands. Possibly first pass through a sieve to prevent any lumps forming.
- Add the salt and mix it all well. It is important that the salt does not come into direct contact with the yeast, as it could cause the yeast to lose its effect.
- Add the dissolved yeast and knead everything well.
- Then gradually add the water in two to three portions, until the dough is a homogeneous mass and a dough ball is created that no longer sticks. Knead with the hands for about 10-15 minutes.
- Remove the Cocotte from the oven and place the dough ball slightly sprinkled with flour in the middle. At your discretion add the sunflower/pumpkin seeds and press down lightly.
- Place the lid on the Cocotte and leave the dough to rise for 1 hour at room temperature, possibly near the oven or a radiator.
- In the meantime, pre-heat the oven to 200 °C.
- As soon as the dough has risen, place the Cocotte with lid for 15 minutes in the oven.
- Then reduce the temperature to 180 °C, remove the lid and bake for 50 minutes to one hour.
- At the end of the baking time, remove the Cocotte form the oven and allow to cool.
- And your bread from the Cocotte is now ready. All you now need to do is to loosen it out of the Cocotte and enjoy it lukewarm or cold.
This recipe is also suitable for preparation with a food processor.
Create in Staub Saute Pan Chistera Round