1/2cube of fresh yeast approx. 21 galternatively: 9 g dry yeast
1tbspmaple syrupgrade A
450gwholemeal spelt flour
2tbspdried oreganoalternatively: herbs of Provence
1.5tspsalt
2tbspolive oil
1egg yolk optionalfor an extra nice shine you can brush the bread with egg yolk
1cuphot waterapprox. 250 ml
Instructions
Heat the almond milk lukewarm. Place in a bowl, crumble in the yeast and mix with the maple syrup. Let sit for 10 minutes until a few bubbles form on the surface.
Mix the spelt flour with oregano and salt in a bowl. Add the mixed yeast and the olive oil and knead well first with a wooden spoon, then with your hands for 2 minutes.
Shape the dough into a ball, cover the bowl with a clean kitchen towel and let rise for 1 hour in a warm place (for example in the oven that has been slightly preheated and switched off again).
Preheat the oven to 240°C. Place an ovenproof dish (preferably not made of glass) on the bottom rail in the oven.
Knead the dough briefly, put it in a greased loaf pan and cover it for another 20 minutes.
Optionally, brush the surface of the bread with egg yolk. Pour hot water into the oven pan in the oven (be careful not to burn yourself from the hot steam!). Place the loaf pan with the dough on the middle rail, turn the oven down to 220°C and bake the bread for about 35 minutes.
Wellcuisine-Tipp
The oregano bread tastes very delicious with tomato cream cheese (as you can see on the pictures). Simply mix 250 g of cream cheese of your choice (for example from the goat or vegan) with 1 tablespoon of tomato paste and some freshly ground black pepper and serve with the bread.