Spelt toast bread

Preparation

1. Mix the ingredients for the salt yeast and let it ripen in a sealed jam jar in the refrigerator for at least 8 hours, up to a maximum of 48 hours.
2. For the scald, put the wholemeal spelt flour and milk into a pot and slowly heat until a thick cream has formed. Store the scald covered in the refrigerator until needed.
3. Stir the sourdough ingredients until lump-free and let it ripen at room temperature for approx. 8 hours.
4. For the spelt toast bread main dough, put all ingredients into a bowl and knead for 15 minutes, not too fast, until a very smooth dough is formed.
5. Let the dough ripen covered for 1 hour, stretching and folding it every 20 minutes.
6. Then divide into 4 portions and shape them into rounds.
7. Place the spelt toast bread into a loaf pan or, ideally, a toast bread pan with a lid, and let it rise until its volume has doubled.
8. Bake the spelt toast bread at 250°C for 10 minutes, then continue baking at 200°C for another 35 minutes until golden brown.