Spelt baguette with crust and Christmas salt

Dec 04, 2025SAL de IBIZA

Warm bread from the oven in the cold season. With melting butter, elevated with a very special, Christmassy salt: our Fleur de Sel “Feliz Navidad”.

Is there anything better than steaming bread that smells and tastes like Christmas?

Hardly, because these exquisitely delicate spices in our Christmas salt, such as tonka bean, chili blossoms, and a hint of vanilla and orange blossom, transform a simple spelt baguette into a truly special delicacy. Perfect as an aperitif, as a side dish to Christmas goose, or simply on its own…

Preparation 20 minutes

Servings 6-8 people

Ingredients

1000 g spelt flour (type 1050)

2 tbspFleur de Sel "Feliz Navidad" Special Edition

2 tablespoons of honey

750 ml water

7g fresh yeast or 2 sachets of dry yeast

Flour for working

Also good: incorporate sunflower seeds or chopped walnuts into the dough.

Instructions

Yeast, flour,Fleur de Sel “Feliz Navidad”and put the honey into a large bowl and, adding the water, mix it with a wooden spoon to form a dough.

Cover the bowl with cling film as airtight as possible, place it in a warm place (e.g. near the heater) and let it rise for 6–8 hours.

After removing the foil from the bowl, the dough should have risen. Then dust the dough with flour so that you can lift it out of the bowl by hand, and stretch and fold it several times in all directions on a board.

Next, cut the dough into three parts with a knife (or however many you want) and try to shape the dough pieces: stretch them, twist them, fold them, and then place them on a baking sheet lined with parchment paper. They will still spread out.

Let it rest for another 40-60 minutes under a tea towel.

Before baking: WithFleur de Sel “Feliz Navidad”sprinkle.

Preheat the oven to 225°C (440°F) using conventional oven settings (top and bottom heat) and bake the baguettes for about 20–30 minutes, depending on how brown you want them. If using a fan-assisted oven, the baguettes will need about 10 minutes less baking time.

They develop a particularly robust crust at 275°C for 20 minutes. Try it!