WHAT IS 100 SPELT BREAD RECIPES

Steps:

• In a cup, combine 3/4 cup of warm water, 1/4 cup of honey and 2 tbsp of yeast. Set aside.
• In a large bowl, combine 2 2/3 cup of warm water, salt and oil.
• Add half flour and yeast mixture.
• Stir well.
• Add remaining flour and knead for about 8 to 10 minutes.
• Preheat oven to 200 degrees Fahrenheit (95C) and then turn off.
• Grease an ovenproof bowl and place dough in it. Let rise in oven. Punch dough down.
• Divide into three, place into three greased loaf pans, poke holes in loaves and let rise again.
• Bake 425 degrees Fahrenheit (220C) for 20-25 minutes.

Steps:

• These written instructions are explained in more detail in the two videos above.
• Whisk together the water, sourdough starter, and honey/agave/sugar. The sweetener may boost the yeast and rising power of your dough, but can be omitted if you prefer.
• Add in the flour and salt, and mix until everything is incorporated. The dough will be shaggy and not kneadable.
• Let the dough rest for about 30 minutes and then do four rounds of stretching and folding with 15-30 minute rests in between.
• Cover the dough and let it rise 6-12 hours. Aim for the shorter end of the range if your kitchen is very warm and the longer end if your kitchen is cool.
• Scrape your dough out onto a floured work space and shape it into a boule, batard, or oblong loaf, depending on your proofing basket and baking vessel shape.
• Transfer the shaped dough to a well-floured proofing basket and cover. You can also prep your proofing basket by spraying it with oil and then sprinkling on a layer of bran flakes.
• Let the dough proof at room temperature for 1-1.5 hours depending on your kitchen temperature and the dough's appearance. Alternately, you can proof the dough for 30-60 minutes at room temperature and then refrigerate it for several hours to overnight.
• Before the final proof is complete, begin preheating your oven and baking vessel for 30 minutes at 450°F.
• Flip your dough out of the proofing basket into the hot baking vessel or onto parchment paper, and then score it if you want. If you use parchment paper for the dough transfer, lift the paper and put the dough to your baking vessel.
• Cover the baking vessel and place it in the oven. Bake the bread for 35 minutes with the lid on and an additional 10 minutes with the lid off. You can also leave the lid on for the entire 45 minutes.
• The internal temperature of the bread should be 195-200°F when it is done.
• Let the bread cool at least 1 hours before slicing.