Since I wanted to reduce my consumption of cakes and chocolate during lent, I have been concentrating on a compensation: baking bread.

Today I bought "bio-yeast" and spelt flour in the bio-shop to support this feeeling of "I am doing something really good for myself".
If anybody should have problems with comfort eating in front of the TV - try "comfort kneading"!
It's wonderfull! It grounds You.
My from mouse clicking weakend fingers grapped with great joy into the dough and enjoyed feeling again.

250 g Speltflour
250 g spelt wholemeal flour
2 small spoon salt
15 g fresh yeast
200 ml lukewarm water
100 ml yoghurt
60 ml lukewarm milk

Grease a tin loaf form.
Bolt flour and salt, make a hollow in the middle and add the in water dissolved yeast. Mix slowly flour into the fluid until it becomes pulpy.
Spread some flour on this pre-dough and leave in a warm place vor 20 min.

When the dough creates bubbles, add milk, yoghurt and the left flour and knead for ca 10 min. to an elastic dough.

Leave the dough covered in a warm place for 1 hour.

Knead the dough again, put it into the tin form. and leave it covered again in a warm place for 30 min.

Cut the dough leghtwise, flour and leave for 15 min.

Bake the bread for 15 min. in the oven at 230°C, then continue 20-25 min. at 200°C until the bread has a goldish crust and sounds hollow when knocking on the bottomside.