In the time before wheat became popular, people had already been baking Spelt bread. This ancient grain has gone unnoticed for centuries because it’s not as efficient at producing bread in large quantities as other grains can be but when you’re making just one loaf or ten thousand they both turn out great!
The proteins found within this type of flour make up its nutritional value which means there isn’t any need to add extra vitamins into your recipes unlike most modern-day ingredients would suggest doing so – plus who doesn’t love eating something homemade? Finally, we come around full circle: flavor-wise- well unless yours was made from scratch. Feel free too check our squaw bread recipe.
Whether you’re working with a “poolish” or final dough, there are certain qualities that make this recipe unique. For starters, the use of flour before fermentation adds extra flavor and strength to trap carbon dioxide created by yeast while also giving it more durability during mixing time which can be shorter for wheat-based products but longer when using spelled because they tend towards delicateness in terms. Next comes rapid formation into glutenous networks followed by lengthy folding processes where each step helps strengthen counterparts throughout their entire length – something not possible without such care!
To keep your spelt bread from drying out too quickly, you need to add more water than usual. This means that the hydration of this dough will be higher and can sometimes come together tricky if one has never worked with flour before! However, it is possible to learn about how one fold Spelt bread or any other loaf so they don’t break apart when rolling up tight balls.
Ingredients
- 80 grams white spelt flour
- 10-gram whole wheat berries (or ground oats)
- 90mL water mixed together in one bowl until it forms a batter-like
- 1 pinch instant yeast for rising purposes.
To make your dough
- 160 grams white spelt flour
- 20 whole wheat flakes
- 95 g water
- salt
- 1 pinch instant yeast
- Brown rice flour
Instructions
- Mix the ingredients together in a container with a lid and put it somewhere where you’ll remember until ready. Leave at room temperature for 12-16 hours, then cover again to allow further fermentation (this means cool! Not cold!) before transferring into a slightly fridge-friendly bottle or jar–fermentation takes place when gases produced by yeast turn sugar into alcohols which are removed through breathing out carbon dioxide gas as well other traces such has ethyl compounds found naturally occurring organic molecules called esters
- You may notice that there’s no mention of adding salt during this process because we don’t need any extra seasonings.
- Make sure you have all of your ingredients assembled before beginning to mix up the dough. Mixing can be a little tricky at first, but after some practice, it becomes easier every time!
- The poolish needs water that is just cool enough (75 F) for fermentation; this will affect how much starter culture we need later on- so if it’s too warm in our environment then use slightly warmer fluids instead.”
- Mixing the dough is a very important step in developing gluten. Be sure you thoroughly mix all of your ingredients together so that there are no strands left unglued! After about 45 minutes, fold it again and leave for another 30 before shaping into loaves or buns depending on what type suits better with how big they will be when cooked later down this path…
- When the dough has finished rising, carefully grease a baking sheet and place it in an oven preheated to 350 degrees Fahrenheit. Once hot enough inside your kitchen but not too warm outside of it (you want this!), remove from heat source briefly so as not scorch or burn anything on top while still allowing for even cooking throughout the entire surface area under consideration here—about 45 minutes should do nicely if following these instructions closely!
- Remove coverings once cooked through; they’re done when golden browned crustose is supposed to be look like something right off any grocery store.
Time to Bake The Spelt bread
- Put the dough in an oven at 500 F for 5 minutes. Then put on some mitts, grab your Dutch Oven and get ready to add more flavor!
- Gather 2 scraper blades or any large metal object you can find that will fit inside of it- this includes anything from pots & pans all way down to old rebar pieces used during construction projects.
- Carefully place two dough scrapers under the loaf from either side and transfer it to a cast-iron pot. Cover with foil, then put on the preheated lid or cooking weight before returning cake holder back into the oven for 12 minutes total time– remove both items once browned crust has formed!
- Place another plate upside down over the top layer so that steam can vent away while food stays moist inside through proper ventilation channels below surface level.
- You can remove the loaf to a cooling rack after it has cooled down for 10 minutes. Leave it there until you’re ready to serve and slice into your delicious masterpiece!
Notes on how to make the bread better
- The balance of water, yeast, and flour is key to making the perfect loaf. Too little will result in a dense dough with no rise; too much can prevent your bread from rising at all!
- The ideal texture should be achieved by adding just enough liquid so that it forms into an elastic ball when pinched between two fingers after fermentation has begun but before dessert setting properties have developed (about 3 hours).
- Mixing the dough is a crucial part of making it and should not be brief, but also long enough so that all ingredients are combined. A good rule-of-thumb for how much time you need to mix your bread: 3 minutes if using commercial yeast; 5-6minutes with instant runoff (or another ACTIVE dry kind); 10+ Min when hand kneading!
- Whether you are using two dough scrapers or oven mitts, make sure that your hands stay away from any hot spots when handling the piping-hot pot. If all e
- lf fails and there is no way for them to get inside without burning themselves on top of it then just place some heavy items under these beforehand so they can set down safely without cracking their hard work!
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