2 Recipes:
Ingredients:
1 kg spelled grains
1 kg spelled flour
2 packets of dry yeast or as a starter with fresh yeast
3 teaspoons salt
3/4 liter of water
meat grinder
Bowl
Possibly a mixer with stirrers or a mixer
Preparation:
Wash the spelled grains and soak them in plenty of water at room temperature for 12 hours. They have to swell, only then is the water strained off and the swollen grains put through a meat grinder.
Put the spelled flour in a bowl and mix with 2 packets of dry yeast (of course you can also make a starter dough with fresh yeast). Now knead the spelled porridge with the salt and 3/4 liters of lukewarm water to form a smooth dough.
Let the bread dough rise covered in the warmth for about 1 1/2 hours and then beat it together again and let it rise for another 3/4 to 1 hour. Then shape it into bread or put it in a loaf pan and let it rise again for 1/2 hour. Only now put it in the preheated oven (200 degrees) and place a fireproof bowl with water on the bottom of the oven. Leave the oven door open a small gap. After 15 minutes return to 175 degrees and after another 20 minutes to 160 degrees. The total baking time is 1 1/2 hours. Then turn off the oven, open the oven door and let the bread cool in the oven.
Spelled bread stays fresh for a very long time and in small households you prepare half the amount. Of course it can also be done without spelled grains.
For half the amount for a wholemeal spelled bread and without spelled grains you need:
Ingredients:
1 kg spelled flour
2 packets of dry yeast (for a 1/2 kg flour = 1 packet of dry yeast)
3 teaspoons salt
about 375 ml liters of water
Bowl
Possibly a mixer with stirrers or a mixer
Preparation:
Put the spelled flour in a bowl and mix it with 2 packets of dry yeast (you can of course make a starter dough with fresh yeast here too), then add the salt and water.
Let the bread dough rise covered in the warmth for about 1 1/2 hours and then beat it together again and let it rise for another 3/4 to 1 hour. Then shape it into bread or put it in a loaf pan and let it rise again for 1/2 hour. Only now put it in the preheated oven (200 degrees) and place a fireproof bowl with water on the bottom of the oven. Leave the oven door open a small gap (for example with a wooden spoon). After 15 minutes return to 175 degrees and after another 20 minutes to 160 degrees. The total baking time is 1 1/2 hours. Then turn off the oven, open the oven door and let the bread cool in the oven.