|1 l||water (lukewarm, divided)|
|21 g||fresh yeast|
|1 kg||spelt flour divided|
|oat or rice milk for brushing|
Dissolve the yeast in half the water and mix with cooking spoon. Add half the flour and mix well until you get a smooth dough.
Moisten a kitchen towel and cover the dough. Let rest for approx. 2 hrs.
After the dough has rested, transfer to a stand mixer and knead with the dough hook. Add the remaining flour alternately with the remaining water. Add the salt and knead the dough thoroughly. Then let it rest again for at least an hour.
After resting, knead the dough well again, then form a loaf of bread and place it on the baking sheet. Preheat the oven to 250°C/480°F.
Slightly cut the loaf with a knife and brush the top with oat or rice milk. Now sprinkle the linseeds over the loaf. Let it sit for approx. 30 min. before baking.
Bake the bread at 250°C/480°F approx. for 15 – 20 min. and then lower the heat to 200°C/400°F and continue baking for approx. 40 – 50 min. or until golden brown. Tap the bottom to check for doneness. If it sounds hollow, it's done. Let cool down completely before enjoying.