Recipe for an easily digestible bread made from millet and original spelt. The bread is prepared in the evening and rises overnight.
200gspelt wholemeal flour
To make the millet scalding, pour boiling water over the millet, cover it and put it in the refrigerator after it has cooled down and let it swell for a few hours.
Mix the stock with the flour, salt, yeast and water to a dough and knead it for 4 minutes in the household machine.
Cover the dough and let it rise overnight (12-14 hours).
Form the bread into a loaf on some flour and sprinkle with the millet flakes. Dust a basket with flour and place the dough in the basket with the lid facing down. Sprinkle with millet flakes and let rise covered for 30 minutes.
In the meantime, heat up a cast iron pot (please follow the manufacturer's instructions) in the oven to 240 degrees.
Put the bread into the pot and bake covered for 30 minutes. Take the lid off the pot and lower the temperature to 200 degrees. Bake the bread for 20 minutes.
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