Homemade Spelt Bread Recipe

Homemade Spelt Bread Recipe • Ciao Florentina

WEBJan 18, 2023 · Instructions. In a large mixing bowl combine the all purpose flour, spelt flour, yeast and salt until well mixed. 2.75 cups all purpose flour, 1/2 cup whole spelt flour, 2 …

Rating: 5/5(5)

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Artisan Spelt Bread from the Dutch oven The Orange …

WEBJul 2, 2019 · With the gloves, place the lid on the plan and slide in the oven. Bake for 30 minutes. After 30 minutes, again using gloves, take off the …

1. Put the whole wheat flour and 150 grams of the all-purpose flour in the mixing bowl and add all of the water. Mix until you have a coarse dough. You do not have to knead yet: it needs to be mixed, that is all for now. Cover with a towel or lid and leave for at least 15, up to 30 minutes.
2. Clean the bowl you have been mixing the dough in, and grease it with a bit of oil. Form a ball of the dough, place in the bowl and cover with the lid, clean film or a kitchen towel. Place the bowl on a warm spot. Do not place it on direct heat, and do not place it in the full, hot sun as this will dry out the dough and leave a harder skin that you will see in the dough. Leave for the first proofing for one hour, or until the dough has doubled in size.
3. When your dough has proofed to the correct point, dust your counter top next to where you will place your Dutch oven, and carefully ease the risen dough upside down on the kitchen top. Using oven gloves, take out the Dutch oven. With bare hands, scoop up the dough with the side of your hands -you finger tips alone will rip the soft dough- and carefully, place it in the Dutch oven. With the gloves, place the lid on the plan and slide in the oven. Bake for 30 minutes.

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Simple Spelt Bread Recipe Occasionally Eggs

WEBMar 30, 2020 · If the mixture doesn’t foam, discard – you need new yeast. Add the milk, olive oil, 2 cups (300g) of the flour, and the salt. Stir with a …

Rating: 4.5/5(313)
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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