Super Speedy Spelt Bread

250g spelt flour
(or 150g sourdough leftover + 100g spelt flour and no additional water)
150 ml water
2.5g yeast
5g salt
20 ml oil (vegetable, sunflower, even light olive)
Handful of sunflower seeds (optional)

Method

in stand mixer bowl

250g spelt flour (pass through sieve)
2.5g yeast (one bag has 7 g)
5g salt (3/4 tea)

mix with whisk

150 ml water
20 ml oil (vegetable, sunflower, even light olive)
Handful of sunflower seeds (optional)

bring the mixture together by hand ->  cohesive lump of dough
pick up all dry flour

rub surface with a bit of light olive oil
cover with tea towel
bread proofing for 30 minutes

line the bottom of 4 small dutch ovens with parchment paper

with stand mixer
bread hook
6 minutes, speed 2
(check a few times that the dough is not just stuck and rotating)

distribute dough into the 4 dutch ovens
put lids on
bread proofing – 60 minutes

take from oven
turn oven to 425 F (220 C) – takes about 13 minutes to reach the temperature

slash surface of breads with knife
place lid again

when oven hot
bake for 25 minutes

reduce heat to 395 F (200 C)
remove lids

bake for 15 minutes

Allow to cool completely before removing from the dish.