Xeixa and spelt bread

The last days of winter… Good morning March!

I love Xeixa flour. Historically this flour was widely used in the Balearic Islands, however cultivation has diminished and today it’s in very limited supply.

With the efforts of unique farmers, they are reintroducing and recuperating its ecological cultivation.

It’s a sweet flour with an intense taste, very low in gluten, making it easier to digest and less allergic. Xeixa has not been genetically modified and it’s full of B vitamins and minerals (with the exception of B12).

Make your own bread early in the morning while the sun still sleeps, and take it out of the oven with the first sunrise of the season, when the world begins to awaken, its not just a pleasure, it’s a therapy.

Xeixa and spelt bread

  • 250gr Xeixa flour
  • 250gr Spelt flour
  • 290 ml warm mineral water
  • 20 gr fresh yeast

In a big bowl mix the 500 gr of flours.

Blend the warm water and yeast until both ingredients are well integrated. It’s important that the water is not cold.

Pour the water into the bowl with the flour and stir with the help of a spatula. Sprinkle some flour on a flat surface and and enthusiastically begin kneading the dough with loving intent for about 30 minutes.

Don’t stop until the dough is shapeable. In the meantime, observe life out of the window, practice breathing exercises, focus on the dough or program your day… 30 minutes will pass quickly, I promise!

Shape the dough into a desired form, long or round. Or simply place it in a mold, previously painted with olive oil.

Cover your treasure with a thin cloth and let it rise in a warm space for about an hour.  After this time, your bread should have reached its ideal size.

Preheat the oven to 160º.  Bake it for 30-40 minutes, depending on your oven.

You will know its ready by its crunchy crust and you entire house smells like delicious warm bread.

Take a sit, close your eyes and get ready to enjoy the miracle of a new day.

Barbara

 

 

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