Spelt with cheese and herbs in the oven

Ingredients:

Spelt

• 450 g spelt
• 8 tbsp of water
• 2 tablespoons coarse salt

Filling

• 2 cups (220 g) grated extra sharp cheddar
• 2 tbsp. (220 gr.) grated mozzarella
• 1 cup whole milk
• 3 tbsp. l. provencal herbs
• 1 tbsp coarse salt
• 0.5 tsp freshly ground black pepper

Topping

• 4 slices of multigrain or whole grain bread (preferably day-old) 1 cm thick, cut into 1 cm pieces.
• Olive oil to drizzle

Preparation:

1. Position a rack in the center of the oven. Preheat the oven to 200°C (400°F). Grease a 22x32cm glass baking dish, about 5cm high, with butter. Set aside.
2. Spelt:
   
   In a large stockpot, cover the spelt with water, add salt, and bring to a boil over medium-high heat. Reduce the heat, cover, and simmer until the spelt is tender, about 25–30 minutes. Drain in a colander.
3. Filling:
   
   In a large bowl, combine the cheeses, milk, Provencal herbs, salt, and pepper. Add the spelt and stir. Pour everything into the prepared pan.
4. Topping:
   
   Place the bread slices on top of the spelt mixture and drizzle generously with olive oil.
5. Bake for 15 minutes, until the topping is golden. Let cool for 5 minutes and serve.