Lenten spelt bread with lemon and rosemary
4 servings
20 minutes
Lenten bread made from spelt flour with lemon and rosemary is a delightful combination of simple yet refined flavors. Spelt flour gives the bread density and a nutty note, while lemon zest adds freshness and a slight tang. Rosemary fills the baked goods with a pleasant herbal aroma, turning each slice into a gastronomic delight. This bread is perfect for a plant-based diet free of animal products while remaining rich and flavorful. It pairs wonderfully with vegetable dishes, soups, and snacks and can also serve as a base for sandwiches. In Europe, such recipes emerged from medieval baking traditions that valued natural ingredients and harmony of flavors. This bread is not just food but a reflection of culinary art that unites traditions and modern taste preferences.
1
In a bowl, mix both flours, water, yeast, and salt. Knead the dough for at least 10 minutes — this affects the fluffiness of the bread. Transfer to an oiled bowl, cover with a towel, and leave in a warm place for 1 hour.
- Spelt flour: 200 g
- Wheat flour: 200 g
- Water: 280 ml
- Salt: 8 g
- Fresh yeast: 8 g
2
Then mix in the grated lemon zest and rosemary into the dough, knead again, shape it into the desired bread form, and place it on a baking sheet lined with parchment paper. Cover with a towel and let it rest for another hour.
- Lemon: 1 piece
- Dried rosemary: 5 g
3
Meanwhile, preheat the oven to 220 degrees.
4
Bake the bread for 10 minutes, then reduce the temperature to 200 degrees and bake for another 30-40 minutes until done.
5
Chill and serve.