Spelt Buttermilk Bread with Sesame and Pine Nuts
Ingredients
- 1 kg spelt flour (type 630)
- 100 g rolled oats
- 1 packet baking powder
- 1 tsp baking soda
- 3 tsp salt
- 1 tbsp sugar
- 500 ml buttermilk
- 170 ml mineral water
- 50 ml olive oil
For greasing and topping
- oil for greasing the pot
- 50 g black sesame seeds (or white sesame seeds)
- 50 g pine nuts
- flour for dusting
Preparation
Preheat the oven to 220°C (convection: 200°C)
In a bowl, mix spelt flour with rolled oats, baking powder, and baking soda
Add salt and sugar
Add buttermilk, mineral water, and olive oil and knead to a smooth dough
Generously grease a Dutch oven (26 cm diameter) or a springform pan with butter
Shape the dough into a ball on a lightly floured work surface and place in the pot
Brush the top of the dough with some oil and sprinkle with pine nuts and black sesame seeds
Cover the pot with a lid or cover the springform pan with aluminum foil
Bake for about 40 minutes
Remove the lid or foil and bake for another 20 minutes
Let the bread cool completely in the pot
Tips
Buttermilk in the dough makes the bread extra moist
