Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, retarded spelt bread (with special kneads). One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Combine all of the ingredients, separating the yeast and salt until the water is added. Spelt flour can be used as an exact substitute for whole wheat flour in baking recipes, although the flavor will be deeper and richer, and the texture will vary slightly. This spelt bread recipe is as delicious and easy to make as it is nutritious.
Retarded Spelt Bread (with special kneads) is one of the most favored of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Retarded Spelt Bread (with special kneads) is something that I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can have retarded spelt bread (with special kneads) using 6 ingredients and 18 steps. Here is how you can achieve it.
The ingredients needed to make Retarded Spelt Bread (with special kneads):
- Get 300 g very strong white flour
- Take 550 g spelt flour
- Get 17 g salt
- Take 200 g sourdough starter
- Take 525 ml water
- Get 9 g active dried yeast
The wholemeal spelt flour gives a real depth of flavour with very little effort. You're just over two hours away from homemade You can watch the video for some ideas on how kneading should happen, etc. but it's pretty basic. For this recipe, you just need yeast, flour, a bit of. This homemade spelt sourdough bread recipe is light, fluffy, and easily digestible.
Steps to make Retarded Spelt Bread (with special kneads):
- Combine all of the ingredients, separating the yeast and salt until the water is added
- Knead really well - its a wet dough so will benefit from being left to rest for short breaks and stretching/folding
- Cover and leave in the fridge over night
- The next morning, scrape out the dough onto a surface and divide into two. I like to wrap one portion in cling film and freeze.
- Stretch out the dough to a rough rectangle or square shape
- Fold over the left and right sides, then the top and bottom
- Continue to go around the sides of the dough, pulling the corners up and round, creating surface tension on the other side and a seam
- Flip the dough over onto a lightly floured surface and quickly shape into a tight ball with your hands
- Place the dough in a well floured proving basket and cover
- Put the basket in the fridge overnight or all day
- Preheat oven to 240 C for 30 mins
- Turn out the dough onto your baking surface and score with a razor blade
- Throw a cup of water into the bottom of the oven
- Quickly put the dough in and shut the door
- Turn down to 210C
- After 20 mins turn down to 190C
- After 15 more mins, turn off the oven and make sure the bread has come away from the baking surface (you can put it on the oven rack now)
- Bake for a final 10 mins in the residual heat. Then its done.
This post may contain special links through which we earn a small commission if you make a Spelt Or Whole Wheat? I have loved working with spelt recently because it yields light. Spelt Bread - No-Rise, No-Knead Bread. Really, you can be bold and experiment here, find your perfect combination of flours. My favourite would be the whole spelt mixed with a small amount of white spelt flour.
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