Homemade bread with spelt flour and pistachios.

Imagine cutting into a loaf of bread made with natural sourdough and fresh from the oven.

Its scent has already permeated your home with an intoxicating aroma.

Hear the crackle of the crust as your knife cuts through the loaf, close your eyes and breathe in the aroma.

You can taste the spelt flour used, rich in aromas and nutrients, which pairs harmoniously with the Bronte pistachio.

To make it, you only need a bowl, a spoon, or a spatula. It requires minimal work on your part; leave the rest to nature, which will create the perfect bread.

• 300 g organic stone-ground wholemeal spelt flour
• 100 g organic stone-ground type 0 flour
• 280 g Water
• 80 g Licoli (liquid cultured sourdough)
• 50 g Bronte pistachio grains
• 8 g Whole salt.
• Extra virgin olive oil

1st Step

Mix the wholemeal and type 1 spelt flours in a bowl (photo 1)

Pour in 260g of water (use cold water in summer) (photo 2). Knead for about 3 minutes. (photo 3)

The dough should be lumpy and not fully formed. (photo 4)

Cover the bowl and let it rest for at least 30 minutes at room temperature. (Photo 5)

After 30 minutes, add the sourdough starter and knead for about 4 minutes, cover, and let rest for an hour. (photo 6)

2nd Step

After 30 minutes, add the sourdough starter and knead for about 4 minutes, cover, and let rest for an hour. (photo 6)

3rd Step

Dissolve the salt in 20g of water and continue kneading for another 5 minutes.

Cover and let the dough rest for 60 minutes, after which it will be necessary to fold it in the bowl (photo 7), cover and let it rest until the dough has doubled in size. (photo 8).

4th Step

THE FORMING

Turn the dough out onto a work surface: stretch and roll out the dough into a rectangle (photo 9), brush with a little extra virgin olive oil, and sprinkle with chopped pistachios (photo 10). Fold the dough over lengthwise. (photo 11)

Shape the dough into an “S” shape with the seam facing upwards (photos 12 and 13) and leave to rise for approximately 45 minutes.

5th Step

COOKING

Preheat the oven to 220°C (425°F) with a small pan of water on the bottom and the baking sheet already inside. Once the oven reaches this temperature, pour half a glass of water into the pan to create steam in the oven. Bake for 20 minutes. Reduce the temperature to 200°C (400°F), remove the pan, and bake for 15 minutes. Reduce the temperature to 180°C (350°F) again for 10 minutes. When the bread is cooked through, it will sound hollow when tapped on the base.

Remove from the oven and let it cool on a wire rack so it can dry thoroughly. (photo 14)