for 2 pieces

Soaking the flour

1 ½ dl	water
1 ½ tsp	salt
50 g	light spelt flour

Dough

450 g	light spelt flour
1 ½ tsp	salt
¼ tsp	sugar
½ cube	yeast (approx. 20 g), crumbled
2 dl	water
2 tbsp	olive oil

To shape

a little

light spelt flour

Baking soda solution

3 tbsp	water
1 tsp	sodium bicarbonate

To bake

½ dl	coffee cream

How it's done

Soaking the flour

Bring the water to the boil, add the salt, pour into the flour and stir using the whisk on a hand mixer, allow to cool, cover and leave to rest in the fridge overnight for approx. 8 hours.

Dough

Add the flour, salt, sugar and yeast to the soaked flour and mix. Pour in the water and oil. Using the dough hook on a hand mixer, knead into a very soft dough for approx. 5 mins. Cover the dough and leave to rise at room temperature for approx. 1 hr.

Ease four sides of the dough away from the edge of the bowl using a dough scraper, pull upwards in the bowl and allow to fall in the middle. Cover and leave to rise again at room temperature for approx. 20 mins. Repeat this step three more times.

To shape

Divide the dough in half, shape into two rolls (each approx. 30 cm long) on a well-floured surface, join the ends to make two rings, place on a baking tray lined with baking paper.

Use scissors to make seven approx. 8 cm deep, diagonal incisions. Turn the incisions to face the outside.

Baking soda solution

Mix the water with the baking soda, coat one ring with it, dust the other ring with a little flour.

To bake

Approx. 15 mins. in the centre of an oven preheated to 240°C. Reduce the heat to 200 °C and bake for a further 10 mins. Remove the bread rings, coat the lye ring with a little coffee cream, allow to cool on a rack.

Show complete recipe