Ear of Spelt

Name: Ear of Spelt
Yield: 20
Ingredients: 2 tablespoons of honey syrup; 2 cups of warm water; 1 tablet of active dry yeast for bread dough; 1 1/2 cups of spelt flour; 2 cups of all-purpose flour; 1 tablespoon of salt; 1 tablespoon of butter; 2 tablespoons of caraway seeds (Kummel); 1 egg for brushing

1
2 tablespoons of honey syrup
2
2 cups of warm water
3
1 tablet of active dry yeast for bread dough
4
1 1/2 cups of spelt flour
5
2 cups of all-purpose flour
6
1 tablespoon of salt
7
1 tablespoon of butter
8
2 tablespoons of caraway seeds (Kummel)
9
1 egg for brushing

Ingredients

1
2 tablespoons of honey syrup
2
2 cups of warm water
3
1 tablet of active dry yeast for bread dough
4
1 1/2 cups of spelt flour
5
2 cups of all-purpose flour
6
1 tablespoon of salt
7
1 tablespoon of butter
8
2 tablespoons of caraway seeds (Kummel)
9
1 egg for brushing

Directions

1
Mix the honey syrup with 1/4 cup of warm water
2
Add the yeast and stir until dissolved
3
Let it rest for a few minutes
4
In a large bowl, mix the flours and salt
5
Add the butter, caraway seeds, and mix with your fingertips until you get a coarse crumb
6
Place the crumb on a smooth surface and make a well in the center
7
Add the yeast mixture, little by little, and stir with a fork until all the liquid is absorbed by the dry ingredients
8
Knead with your hands for 3 minutes, dusting the surface with all-purpose flour
9
Place the dough in a greased bowl, cover it with a cloth, and let it rise for 1 hour
10
Knock down the dough, shape into 2 round loaves, and place them in a greased baking dish
11
Let it rise again for another hour
12
Brush with the egg and bake in a medium oven (180°C), preheated, for 1 hour or until golden brown
13
Serve 20 portions.