Recipe for spelled bread - tasty and healthy

I mentioned to you that we eat homemade bread at home. Initially, our mother baked it for all of us, and today it is baked by herself without any problems. It is delicious, almost always fresh and very healthy. Made of flour straight from the mill, like Saint Hildegard's. It is almost the only bread we eat in our home. This is our family bread, baked for the love of children, grandchildren and… health.

We bake bread regardless of the circumstances. We feel that in this way we give our family the best. I really regret that it is so hard to buy good, tasty and healthy bread. No enhancers. Not baked in deep-frozen dough ... for 6 months frozen. Initially, it was hard for me to switch to baking bread at home and we were lucky that the delicious Mamuniowy bread came to us once a week. Today, we have managed to work out time to bake fresh bread more often, to save the frozen ones as a last resort. Today, together with my Maja, we will tell you how to bake it yourself.

Ingredients:

spelled flour 700 - 500g + spelled flour 2000 - 500 g (darker bread) or spelled flour 700 - 1000g (lighter bread)
fine yeast - 50g or dried powdered yeast - 2 packages (one for 0,5 kg of flour)
800 ml warm water
2 teaspoons of crude and non-iodized salt
2 teaspoons of spirit vinegar
clarified butter - to grease the molds
spelled bran - for pouring greased molds

Initially, we bought flour in a mill in Pruszcz Gdański, then we ordered it online from another mill - it is very important that the flour comes from crops from Saint Hildegard. Then it will most likely be real, healthy spelled, not a "fake".

Preparation:

put 500g of 700g spelled flour and 500g of 2000 spelled flour into the bowl, add 2 teaspoons of salt
Pour 200ml of water into two glasses and add 25g of yeast to each glass with water, leave it aside for 5 minutes for the yeast to dissolve

at this time, we grease molds with clarified butter and sprinkle with spelled bran

after dissolving the yeast, mix them in a glass and pour them into a bowl

to 400ml warm water we add 2 teaspoon of spirit vinegar and pour into a bowl

Mount the bowl on the food processor with the appropriate bread stirrer and put it on the 1 gear for 20 minutes

after 20 minutes, we change the gear of the food processor to 2, on which the robot works another 10 minutes.

If you do not have a food processor, you can knead the dough by hand in a bowl for 15 minutes.

If you have a Thermomix, I set it to knead bread for 15 minutes - the Thermomix dough is more airy, the dough rises higher and the bread is tastier.
However, due to the size of the dish, you must divide the recipe in half and bake one bread at a time.

After finishing the robot work, the dough looks as follows:

Knead the dough with a wet hand into a plastic bowl, also moistened with water (so that the dough does not stick the bowl must be wet).

Place the bowl with the dough on a large terry cloth, cover it with a cotton cloth and leave it to rise for about 15-20 minutes depending on how warm we have in the room (the warmer, the shorter).

After 15-20 minutes, we divide the dough into two equal parts in a bowl and place each one with wet hands into a separate mold.

After putting the dough, place it again on a cloth towel, cover it with a cloth and leave it to rise for about 20 minutes. The dough should fill the molds.

During this time, we heat the oven to 230'C. Set the grill in the oven at level 2.

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After rising the dough in molds

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We put them in a preheated oven at 230'C.

Bake the bread for 15 minutes at 230'C, then reduce the temperature to 200'C, open the oven and brush the bread with a brush dipped in cold water. And all this to make the crust of the bread crispy.