Wholegrain Spelt Bread

Mix the cold water, orange juice, and wholegrain spelt flour together in a large mixing bowl. Knead with a stand mixer for about 6 minutes — the dough will be sticky. Cover the bowl with a kitchen towel and/or plastic wrap and leave it on the counter for 30 minutes.

Add the 1.5 dl water, dry yeast, sifted spelt flour, salt, and sugar to the same bowl. Knead on the lowest speed for 6 minutes — still sticky, that's fine. Cover again and let it rise for 45 minutes.

Divide the dough into four equal pieces. Shape each into a large ball and let them rest for 5 minutes.

Grease two bread tins. Shape the balls into small loaves, brush them with water, then dip them in sesame or poppy seeds. Place two loaves in each tin. Cover and let them proof for 35–40 minutes.

Once proofed, use a sharp knife to gently score the tops of the loaves. Bake in the middle of the oven at 225 °C for 25–30 minutes. Turn them out of the tins and cool on a wire rack.