Spelt bread

1. First of all, the spelt should be crushed to a state of coarse flour. You can do this with a blender. Only here you do not need to work hard and try to turn the grain into dust.

2. Dry yeast is poured into a bowl, here we also pour sugar. Fill with warm water, mix. Leave in a warm place for 10-15 minutes to activate.

3. When a foam cap appears on the surface of the mixture, this indicates that the reaction has started. Sift wheat flour into the yeast mixture, pour the chopped spelt. We also add sea salt, half a portion of oat flakes and flax seeds.

4. Pour olive oil to the main ingredients, knead the dough. Despite the fact that there are a lot of coarse additives in the dough, it should turn out soft. We spread it on the work surface previously sprinkled with flour. Knead until elastic, about 5 minutes.

5. Put the dough in a bowl, greased with oil. Cover with cling film or towel, leave in a warm place for one hour. During this time, the dough will double in volume.

6. Grease the mold with oil, put the dough into it. Leave in a warm place, protected from drafts, for 30-40 minutes until the dough doubles in volume. Preheat the oven to 200 degrees.

7. After the specified time, lubricate the surface of the dough with milk and sprinkle with the remaining flax seeds and oat flakes.

8. We send the mold to the oven, bake for 30-35 minutes. The crust should be properly browned. When tapping on the surface of the bread, there should be a hollow sound.

9. Carefully remove the bread from the mold, put it on the grill, let it cool. Cut into slices, serve on the table.

Eat for health!