Sliced bread 💯 spelt with seeds

INGREDIENTS PREFERMENT 100 g of warm water 25 g fresh yeast 130 g wholemeal spelt flour or strong flour. 5 g sugar -optional- FOR THE BREAD The previous pre-ferment 300 g wholemeal spelt flour 150 g warm whole milk 50 g butter at room temperature 1 heaping tablespoon of flaxseed 1 tablespoon of honey (optional) 10 g salt

Make the pre-ferment. In a bowl dissolve the yeast with the warm water. Once integrated, add the other ingredients and mix. Cover with a cloth in a draft-free place and wait for it to rise. 30 min approx.

It is the turn of the bread. Add the rest of the ingredients and make a uniform mixture with a consistent kneading until the dough is elastic, as if it were a chewing gum, if you use whole wheat spelt flour this will be more difficult, the dough should not be dry, try to make it as smooth as possible and have the maximum elasticity. Approximately 10 minutes of kneading.

Let it rest with a kitchen towel so that the dough does not dry out while we brush the rectangular mold with olive oil.

Shape the bread. Make a rectangle the size of the container and put it in the mold. Cover again and let it rise until it doubles in size.

Preheat the oven to 200º, heat up and down. Bake. When it has doubled its volume, put it in the oven and bake for 25-30 minutes. Check after 23 minutes how the bread is baking.

Remove from the oven and place on a rack to circulate the air underneath. Excess moisture will cause the crumbs to break. Wait for it to cool before slicing.

📌This is the traditional recipe, I made it with Thermomix. 📌 I cut it slices for two or three days for breakfast and I cover it with cling film what is left over and it lasts me a week approx.