Fresh Milled 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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Perfect Spelt Bread {WholeGrain} The Cook's Treat

WEBMay 13, 2019 · Instructions. Grease 3 standard sized bread loaves well or spray with cooking spray and set aside. Heat water in the microwave on …

Rating: 5/5(3)
1. Grease 3 standard sized bread loaves well or spray with cooking spray and set aside.
2. Heat water in the microwave on high for 1 to 2 minutes or on the stove until it is between 110 and 130 degrees F.
3. Meanwhile in the bowl of a stand mixer with dough hook attachment add the oil, sugar (or honey) and salt. Add the heated water to the stand mixer. Then add the gluten flour, flax seed, quick oats, and 3 cups of spelt flour. Put the yeast on top of the flour, making sure that it does not directly touch the salt or the hot water.
4. Turn on mixer and mix, adding additional flour until the dough pulls away from the sides of the bowl and starts to pull away from the center. Stop adding flour at this point even if you have not added the full amount listed in the recipe. Then let the mixer mix for an additional six minutes.

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