for 1 bread

Dough

500 g	light spelt flour
1 ¾ tsp	salt
2 tbsp	sugar
½ cube	yeast (approx. 20 g), crumbled
60 g	butter, cut into pieces, cold
2 ½ dl	milk water (1/2 milk, 1/2 water)

Shape

a little

spelt flour

How it's done

Dough

Mix the flour, salt, sugar and yeast in a bowl. Add the butter and milky water, mix and knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Shape

Divide the dough into two portions. On a lightly floured surface, shape into strands that are approx. 70 cm long and slightly thinner at the ends. Braid the strands to make a loaf, place on a baking tray lined with baking paper, dust with a little flour, cover and leave to rise for a further 30 mins.

Bake

Approx. 30 mins. in the lower half of an oven preheated to 200 °C. Remove from the oven, leave to cool on a rack.

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