Spelt Bread - Miele DGC 6000 XL Cookbook

Ingredients
500 g spelt fl our
40 g fresh yeast or 2 sachets of
dried yeast
Approx. 250 ml lukewarm
water
100 g grated carrots
3 tsp salt
100 g whole almonds
Topping:
2-3 tbsp olive oil
Black sesame
Butter for greasing
Flour for dusting
108 Baking

Spelt bread

Makes 1 loaf
1
Place the fl our, carrots and
salt in a bowl. Dissolve the
yeast in some of the water and
add it to the fl our. Slowly add
the remaining water and knead
into a smooth dough.
2
Add the almonds. Knead
for 3–4 minutes. Place in an
uncovered bowl and prove in
the oven for 20 minutes using
the special "Prove dough"
programme or with
Combination mode/Fan plus at
30°C, 100% moisture.
3
Punch the dough down,
then form into an oval loaf
and place on the universal tray.
Make several diagonal slashes in
the surface and bake (see below
for settings).
Automatic programme: Step 3
Automatic programmes »
Bread» Spelt bread » Bake
Duration: 48 minutes
Settings: Step 3
Function: Combination mode/
Fan plus
Step 1
Temperature: 40°C
Moisture: 100%
Duration: 8 minutes
Step 2
Temperature: 50°C
Moisture: 100%
Duration: 4 minutes
Step 3
Temperature: 210°C
Moisture: 50%
Duration: 6 minutes
Step 4
Temperature: 180-210°C
Moisture: 0%
Duration: 30 minutes
Shelf level: 1