Application

Light wheat-spelt bread with light malt extract

Light wheat-spelt bread with light malt extract

For 1 loaf

Ingredients for preparation

  • 450 g type 650 wheat flour
  • 100 g light spelt flour
  • 330 ml lukewarm water
  • 20 g light malt extract
  • 15 g fresh yeast or 5 g instant dry yeast
  • 10 g salt
  • 15 ml rapeseed oil or olive oil
  • 1 tablespoon flour
  • 1 tablespoon sesame seeds, poppy seeds or rolled oats

Preparation

  1. Pour the lukewarm water into a large bowl. Add the light malt extract and mix thoroughly until it dissolves in the liquid.
  2. Add the yeast. Crumble the fresh yeast into the water with the extract and set aside for 8-10 minutes. Instant yeast can be added directly to the flour.
  3. Add the wheat and spelt flours. Add the salt and oil. Mix the ingredients until a smooth dough forms.
  4. Knead the dough for 8-10 minutes. It should become elastic, soft and springy. If it is too runny, add 2 tablespoons of flour, but do not overdo it so that the bread does not become too dry.
  5. Transfer the dough to a lightly greased bowl, cover with a cloth and set aside in a warm place for at least an hour. During this time, it should double in volume.
  6. Transfer the risen dough to a lightly floured work surface. Gently stretch it, fold it inward several times and shape it into an oblong or round loaf.
  7. Transfer the loaf to a baking tray lined with baking paper. Cover and set aside for another 35-45 minutes.
  8. Preheat the oven to 220°C. You can place a small dish of hot water on the bottom of the oven to achieve a crispier crust.
  9. Before baking, score the top of the bread with a sharp knife. You can also moisten the surface with water and sprinkle it with sesame seeds, poppy seeds or rolled oats.
  10. Bake the bread for 15 minutes at 220°C, then reduce the temperature to 190°C and bake for another 25-30 minutes.
  11. The finished bread will be golden brown, and when tapped on the bottom, it should sound hollow.
  12. Cool the loaf on a wire rack.

 

Wheat and spelt bread with light malt extract tastes best with butter, cottage cheese, honey, jam or delicate vegetable spreads. Thanks to its mild, slightly malty note, it also pairs well with breakfast sandwiches featuring egg, yellow cheese, cold cuts or roast turkey.