This bread is full of fiber and considering the dough rests for more than 24 hours, it’s packed with nutritions and flavors and is easier to digest.

Ingredients | 2 breads

• 500g/17.7oz whole Spelt flour
• 200g/7oz Kamut (Khorasan) flour
• a pinch of Yeast (the smallest piece of dry or fresh yeast, less than 1g/0.03oz)
• 70g/2.4oz whole Wheat flour (for the base)
• 540g/19oz Water
• 12g/0.4oz Salt

Nice to have:

• Durum flour to avoid the dough sticks to the working board and baking mold
• Water spray for when we are baking bread in the oven

Preparation

– Dissolve yeast in 70g/2.4oz water then mix it with 70g/2.4oz of whole wheat flour. Let the starter rests, overnight. (12 hours)

– Next morning the small bubbles on our starter dough, shows that it’s ready.

– In a big bowl, mix spelt and Kamut (Khorasan) flours and salt.

– Add the starter to the water followed by the flour mixture.

➡️ At this point with the help of a wooden spoon it’s easier to make the dough.

– Cover the bowl with a foil and proof in room temperature for ⏳ 6 hours.

– Then transfer the dough to the fridge to rest overnight.

➡️ Why? To avoid the dough gains a yeasty taste. We just slow down the fermentation process in fridge.

Next morning (photo), remove the bowl from the fridge and leave it in room temperature for ⏳ 1 hour.

Prepare the bread proofing containers:

– Bring 2 salad bowl with wide rim.

– Put a clean kitchen cloth on each container and sprinkle flour (durum flour)

Divide the dough in two. To each dough ball do the following:

1. Flatten/stretch it
2. Fold it, like a blanket
3. Roll it up tightly on itself

– Cover the top with foil and proof for the last time for ⏳2 hours. (I put them in an off oven)

– Place a flat tray on the bottom side of the oven and set the heat to ♨️ 230C°/440F° for ⏳15 minutes prior to baking time.

How to put the dough in the oven:

1. Place a parchment paper on a wide flat tray or -if you have- a shovel.
2. Upturn the dough container on it.
3. With a very sharp knife make a cut (or two) in the middle.
4. With the help of tray or shovel put the parchment paper and dough in the oven.

In the oven:

• The first ⏳ 20 minutes: bake at ♨️ 230C°/440F°
• The next ⏳ 40 minutes: lower the heat to ♨️ 200C°/390F° and finish baking the bread. Spray water in the oven twice during this part for a better crust.

Notes

• Durum flour absorb more humidity, it’s suitable when we want to avoid dough sticks to the kitchen towel or working board.
• The tray on the bottom side of the oven should be flat with short edges, so the humidity comes out of bread more quickly.

I forgot to put the parchment paper under one of the dough balls, so it sticks to the shovel and it shape got funny 🙂

This bread is a great source of fiber and protein perfect for breakfast.

Give it a try! ☺️

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