Dutch Breakfast Bread Recipe
Only slightly sweet, this bread is super versatile and can be broken up and topped with kefir, or eaten with raw butter or your favorite lacto-fermented fruit butter.
Combine spelt flour with yogurt and lebnah (or 1 cup of yogurt if you don't have any lebnah made). Cover and leave at room temperature overnight up to 24 hours. Be sure to incorporate all of the flour.
Place the dough ball in a food processor along with the rest of the ingredients. Blend until a thick batter has formed, scraping down the sides, if necessary.
Pour batter into a greased 9 x 9 inch glass baking dish and bake at 350 degrees for about 20 minutes, or until a toothpick inserted comes out clean.