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Cooking
Homemade Bread
· 12 servings
Mix the dough
Combine all the dry ingredients in a large bowl. You can use 1 cup of spelt flour and 2 cups of wheat flour, if you like. Finally, pour in the water and knead. I knead it by hand for about 5–10 minutes. Feel free to add your favorite seeds to taste.
Let it rise
The kneaded dough will be slightly sticky. Shape it into a rough ball right in the bowl, dust it lightly with flour, cover the bowl with a kitchen towel, and set it in a warm spot to rise.
Rise for long enough
Let the dough rise for at least 8 to 12 hours. It's best to prepare it in the evening and bake in the morning. After this time, it will have grown several times in size and turned wonderfully airy.
Divide the dough
Carefully tip it out of the bowl onto a floured work surface using a wooden spoon, stretch it out into a long rectangular shape, and let it rest for 15 minutes.
Fold the dough
Fold the dough over itself three times, then let it rise again for 15 minutes.
Transfer to the baking pot
Finally, place the dough into a preheated baking pot (lightly dusted with flour so the bread doesn't stick), sprinkle with nuts, and cover with the lid.
Bake
Bake in an oven preheated to 230°C for 30 minutes. After 30 minutes, remove the lid and bake for another 15 minutes to get a beautifully crisp crust.
Let it cool
Once baked, take it out of the oven and let it cool slightly for 10 minutes, then remove the bread from the pot and place it on a wooden board covered with a kitchen towel, or on a wire rack, so the bottom doesn't turn soggy from trapped steam.