Whole Spelt Bread
www.ochef.com/r263.htm

For a lighter flavor and texture, use up to 50% white spelt flour.

Ingredients:

1 Tbsp active dry yeast
2 cups warm water (105F (40C) to 110F (43C))
3 tablespoons honey
3 tablespoons melted butter
2 teaspoons sea salt
6 cups spelt flour (use any combination of whole or white spelt)

Instructions:

Combine the yeast, water, and honey in a large warm bowl. Let stand for 10 minutes or until the yeast softens. Stir in the butter and salt and 3 cups of the flour. Stir vigorously with a wooden spoon. Add the remaining flour in increments until the dough becomes too stiff to stir, then place the dough on a lightly floured surface. Knead for about 6 minutes, adding any remaining flour as necessary, until the dough becomes smooth and elastic. Do not overknead.

Place the dough in a lightly oiled bowl. Cover and let rise in a warm, draft-free spot for about 2 hours or until doubled in bulk.

Grease two 8-1/2" x 4-1/2" loaf pans. Punch the dough down to deflate it and divide it in half. Form each half into a smooth loaf and place in a prepared pan. Cover and let rise in a warm, draft-free spot for about 1 hour, or until the dough has risen to the top of the pans.

Preheat the oven to 350F (175C).

Uncover the risen loaves. Place the pans on a heavy baking sheet and bake for 45 minutes or until the tops are light brown and crusty. Remove from the oven and tap the loaves out of the pan onto the baking sheet. Turn the oven off and return the loaves to the oven to crisp for 5 minutes. Remove from the oven and let cool on a wire rack.

Yield: Two 8-1/2" x 4-1/2" loaves

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