Dinkelbrot

Dinkelbrot sounds like the kind of bread that the fairies at the bottom of the garden might eat.  I can imagine them sitting in their little mushroom houses spreading thick slices of dinkelbrot with butter made from butterfly milk and jam made of cloud berries and drinking it with the best lattes.

NOTE:  I used two canning cans (450g). You could also use two small loaf pans.

Dinkelbrot
slightly adapted from here
Makes 2 loaves

500g lukewarm water
7g (1 sachet) dry yeast
1 teaspoon honey

800g spelt flour

2 teaspoons fine sea salt
1 teaspoon ground anise seed
2 teaspoons caraway seeds
1 cup nutritional yeast flakes
Unsalted butter for greasing the cans

Put 1/2 cup of the water, the yeast and honey into a small bowl and stir with a fork until combined. Set aside for 10 minutes to become foamy.

In a large mixing bowl, combine the remaining water with the flour, salt, anise, caraway and yeast flakes until it comes together.  Add the yeast mixture and mix with your hands until the dough comes together.  Add a little more water if the dough is too stiff, or a little more flour if the dough is too sticky.

Butter the cans generously.  Divide the dough into two even portions.  Shape into balls and drop the dough into the cans.

Place the cans into a cold oven and turn the temperature to 200C.  Bake for 1 1/2 hours.  The crust should be dark.  Leave the loaves in the cans to cool completely before turning out and slicing.