Spelt Crust Bread

Spelt Crust Bread — Dinkelkruste (€4)

**A hearty 100 % spelt loaf with a dark, crackling crust. A cooked flour paste keeps it moist and fresh.**

Spelt tends to bake dry. The Kochstück, a cooked flour paste, gives the dough more water-holding capacity and helps the bread stay fresh. A 12-hour pre-dough builds the flavor, and plenty of steam in the oven builds the crust: dark, crisp and golden outside, soft inside. The recipe uses spelt flour only, with no wheat flour added. Shape it, let it rest for 2 hours and bake the same day, or put it in the fridge overnight and bake it the next morning for even more flavor. Makes 1 loaf (about 1.35 kg / 3 lb).

**What you get (PDF, instant download):**

- Complete ingredient tables for every stage: pre-dough, cooked flour paste (Kochstück) and main dough, with exact weights

- The full step-by-step method, from autolyse and kneading to shaping and the overnight option

- The baking guide: pizza stone, steam, two temperatures (250 °C, then 220 °C) and when to release the steam for a crackling crust

Print-friendly A4 PDF in the your-crust design, English + German edition included. Requires an active sourdough starter, a pizza stone (or baking steel) and a stand mixer.