Ingredients:
1/2 cube of yeast
1 teaspoon sugar
150 g flour (light spelled flour)
250 g wholemeal spelled flour
250 g wholemeal spelled meal
600 ml lukewarm water
2 teaspoons salt
Butter for the mold
Cup
Bowl
Preparation:
Crumble the yeast in a cup and stir it with a little lukewarm water until smooth. Then add the sugar and a little flour and let it rise, covered, for about 10 minutes.
Knead this pre-dough with all the remaining ingredients in a bowl and 600 ml lukewarm water into a smooth dough. Let rest in a warm place for 30 minutes.
Grease a 30 cm wide loaf pan with butter and pour in the dough. Bake the spelt bread on the lowest rack in the oven (do not preheat) at 220 degrees Celsius for about 1 hour.