Spelt bread

Prepare the dough 

Put the yeast in a large mixing bowl and stir in 350 g lukewarm water. Add the flour, natural sourdough, sugar, rosemary and salt and knead all of the ingredients vigorously in a food processor for at least 5 minutes. Gradually add the mixed seeds and knead into a smooth dough.  

Shape the bread 

Knead the dough again on a floured work surface with damp hands, folding it two to three times. Fill the loaf tin with the dough and sprinkle with the remaining seeds. Cover and leave to prove at room temperature for 30 minutes. 

Bake the bread 

Bake the bread in the X BO (first at 180°C/0% humidity for 28 minutes, big burst of steam, then at 200°C/0% humidity for 2 minutes, small burst of steam, automatic programme “Spelt bread”). Once the cooking time is over, take the loaf out of the oven, remove it from the tin and leave it to cool.  

Pro tip 

To achieve perfectly airy, crusty baked goods, use the special programme “Prove dough” after making the dough. For even crisper, tastier bread, caramelise the grains beforehand with a little sugar. The bread should cool for at least 2 hours before slicing.