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home-made bread with beautiful crust

10 minute bread

Prep Time 0 mins
Cook Time 10 mins
baking time 1 hr
Total Time 1 hr 10 mins
Course Brot
Cuisine German


  • baking mold (small, around 25 cm long)
  • baking brush
  • food processor
  • kneading hook
  • dough scraper
  • oven with thick baking plate


  • 200 gram full-grain spelt flour (or rye, wheat - depends on the combination)
  • 300 gram wheat flour (german type 550) (or spelt flour type 630, rye flour type 997 - depends on the combination)
  • 500 gr water room temperature
  • 1 package fresh yeast (42 grams)
  • 1 tablespoon salt (approx. 15 grams)
  • 2 tablespoon cider vinegar
  • 150 gram seeds to your liking
  • some fat for greasing the baking mold
  • 50 ml water for swathing the oven


  • Pre-heat the oven and a thick baking plate to 220° Celsius
  • grease the baking mold
  • Dissolve yeast in water
  • Mix flours, salt, and seeds in a bowl
  • Add yeast-water and cider vinegar
  • Knead for about 3 minutes at level 2 (depends on your food processor)
  • Fill the liquid dough into the baking mold
  • cut the dough surface to your liking
  • put the bread into oven, pour the water on the oven's floor and immediately close the door
  • bake for approximately 1 hour at 220° Celsius
  • to achieve a better crust switch the oven to air circulation for the last 10 minutes½


Another variant of this recipe is:
Reduce the yeast to 1/2 package fresh yeast, or approximately 30 grams. Add 80 to 85 grams Lievito Madre and proceed as given. This works best when using full-grain spelt flour and normal-type wheat flour. The result will look like this:home-made bread with beautiful crustDo not mix two full-grain flour types - the dough will be to heavy and won't rise in the oven.
Keyword everyday bread, spelt, wheat