Homemade Spelt Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,411 cal. | (115 %) | ||
| Protein | 122 g | (124 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 372 g | (248 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 62 g | (207 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 11.5 mg | (96 %) | ||
| Vitamin K | 4.8 μg | (8 %) | ||
| Vitamin B₁ | 2.5 mg | (250 %) | ||
| Vitamin B₂ | 2.5 mg | (227 %) | ||
| Niacin | 66.2 mg | (552 %) | ||
| Vitamin B₆ | 2.5 mg | (179 %) | ||
| Folate | 1,171 μg | (390 %) | ||
| Pantothenic acid | 10.2 mg | (170 %) | ||
| Biotin | 99.9 μg | (222 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 3,613 mg | (90 %) | ||
| Calcium | 623 mg | (62 %) | ||
| Magnesium | 921 mg | (307 %) | ||
| Iron | 29.9 mg | (199 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 24.8 mg | (310 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Uric acid | 949 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 33 g |
Ingredients
- Ingredients
- 100 grams Spelt
- 1 kilogram finely ground Spelt (or spelt flour)
- 1 cube Yeast (42 grams)
- 1 Tbsp Apple syrup
- ¾ l Buttermilk
- 75 grams Walnut
- 75 grams dried Figs
- 1 Tbsp ground Fennel
- 1 Tbsp ground Anise seed
- 1 Tbsp Sea salt
- Pastry flour for the work surface)
- butter (for the baking sheet)
Preparation steps
Pour the spelt meal in a bowl, cover with 1/8 liter (approximately 1/2 cup) lukewarm water, cover and soak about 12 hours. Place the spelt flour in the bowl of an electric mixer fitted with the dough hook, make a depression in the middle, crumble the yeast, apple juice, and 1/8 liter (approximately 1/2 cup) lukewarm buttermilk into the depression and mix until well combined. Cover and let the sponge stand in a warm place for 20 minutes. Coarsely chop the nuts and figs and add to the sponge along with spices, salt, the soaked spelt and the remaining buttermilk and knead to a smooth dough. If necessary more flour or liquid. Cover and let rise in a warm place for 30 minutes.
Preheat the oven to 220°C (approximately 425°F) convection. Butter a baking sheet. Place the dough on a floured surface, knead well and shape into two oval loaves. Place the bread on the baking sheet, cover with a cloth and let stand until puffy, about 20 minutes. Brush the bread with some water and place a bowl of boiling hot water in the bottom of the oven. Bake the bread for 20 minutes. Reduce the oven temperature to 160°C approximately 325°F) and bake until the bottom of a loaf sounds hollow when tapped, about 40 minutes. Remove from the oven and let cool on a wire rack.
