100% Spelt Bread Recipe

Whole Grain Spelt Pan Loaf The Perfect Loaf

WEBMay 2, 2024 · Gently scrape the dough out of the bulk fermentation container to an unfloured work surface and preshape tightly into a taut …

1. Levain (Night before 9:00 p.m.)Add the levain ingredients to a jar and mix well. Leave to ferment overnight.
2. Mix (9:00 a.m.)When your levain is mature and ready to be used, add the Main Dough ingredients and the levain (from step 1) to a mixing bowl. Using your hands, mix everything until it comes together into a shaggy mass. Continue to stretch and fold the dough over itself in the bowl to build strength, it will transform from sticky and shaggy to smooth and elastic over the course of 4-5 minutes. Transfer the dough to a container for bulk fermentation and cover.
3. Bulk fermentation (9:15 a.m. to 12:45 p.m.)During the 3.5 hour bulk fermentation, give the dough four sets of stretch and folds where the first set is 15 minutes after the start, then every 30 minutes thereafter. After the fourth set, let the dough rest, covered, until the end of bulk.
4. Preshape (12:45 p.m.)Gently scrape the dough out of the bulk fermentation container to an unfloured work surface and preshape tightly into a taut round. Let the dough rest, uncovered, for 20 minutes.

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Simple Spelt Bread Recipe Occasionally Eggs

WEBMar 30, 2020 · Cover with a tea towel and place the loaf into a warm place to rise again for half an hour longer. While it's rising, heat your oven to …

Rating: 4.5/5(316)
1. Add the water and honey to a large bowl, or the bowl of your stand mixer. Sprinkle the yeast overtop and let it sit for ten minutes. After ten minutes, it should be foamy. If the mixture doesn't foam, discard - you need new yeast.
2. Add the milk, olive oil, 2 cups (300g) of the flour, and the salt. Stir with a wooden spoon until a loose dough forms.
3. Add the remaining flour 1/2 cup at a time, kneading between each addition, until a smooth, springy dough forms. This should take 8-10 minutes. It should be quite smooth and not really sticky. If you're using a stand mixer, use the dough attachment for this.
4. Place the dough into a large greased bowl and cover with a tea towel or large plate. Let it rise in a warm, draft-free place for one hour, or until doubled in size. This is called proofing.

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