Retarded Spelt Bread (with special kneads). No Knead Seven Grain Bread with Spelt. This bread is made with rye flour, whole wheat spelt and all-purpose flours and includes red wine and cheese for a wonderful combination. Bake up a loaf of spelt bread and experience the flavor and texture of this ancient grain humans have been eating since before wheat was ever cultivated.
This spelt bread recipe is as delicious and easy to make as it is nutritious. So when the inspiration strikes to get virtuous with your eating habits without sacrificing sensory pleasure, give this one a whirl. Bread Baking Instructional Videos, Recipes, and Baking Equipment and Supplies. You can cook Retarded Spelt Bread (with special kneads) using 6 ingredients and 18 steps. Here is how you cook it.
Ingredients of Retarded Spelt Bread (with special kneads)
- You need 300 g of very strong white flour.
- It’s 550 g of spelt flour.
- You need 17 g of salt.
- Prepare 200 g of sourdough starter.
- You need 525 ml of water.
- Prepare 9 g of active dried yeast.
Spelt Bread – No-Rise, No-Knead Bread. Really, you can be bold and experiment here, find your perfect combination of flours. My favorite would be whole spelt mixed with a small amount white spelt flour. I have a serious crush on homemade bread.
Retarded Spelt Bread (with special kneads) step by step
- 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..
Let's share our experiences with spelt, what works and what doesn't. Here's the fully sourdough half plain/half spelt loaf I made last week. I'm toying with the idea of The texture was not as open as I expected. I retarded it overnight, which may have been a. Please consult with your health care provider to ensure spelt is appropriate for you.
