Whipped Spelt Bread Recipes

WHIPPED SPELT BREAD

Steps:

• In a large mixing bowl, mix the two types of flour, yeast, and salt. Add water and mix the dough at high speed using the whisk attachment until the dough no longer sticks to the sides and bottom of the bowl. Scrape the soft dough off the whisk, put a lid on the mixing bowl, and let the dough rest in the fridge overnight.
• The next day, remove the dough from the fridge and allow the dough to warm for a couple of hours before continuing.
• Gently turn the dough onto a generously floured work surface, and dust the top of the dough with a little flour. Divide the dough into two equal-size pieces. Quickly twist the pieces together, preserving as much air in the dough as possible. Place the twisted loaf on a peel lined with parchment paper. Let proof until nearly doubled in volume.
• Put baking stone in the oven and preheat to 450°F.
• Mist the loaf with water. Ease the loaf, along with the parchment paper, onto the baking stone. Spray a little water into the oven. Repeat after one minute.
• After 5 minutes of baking, lower the heat to 400°F, then bake the loaves for another 20-30 minutes more.

PERFECT SPELT BREAD

Steps:

• 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 flour. Stir vigorously with a wooden spoon.
• Add the remaining flour in increments until the dough become too stiff to stir, then place the dough on a lightly floured surface.
• Knead for about 6 minutes, adding the remaining flour as necessart, until the dough become smooth and elastic. Do not overknead!
• Place the dough in a lightly greased bowl. Cover and let rise in a warm, draft-free spot for about 2 hours or until doubled in bulk. (I find that sometimes it only takes an hour, make sure to check!).
• 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. (Again, I find that it seems to take less time than listed here.).
• Preheat the oven to 350°F.
• 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 out of the pan into the baking sheet. Turn the oven off and return the breads to the oven to crisp for 5 minutes. Remove from the oven and let cool on a wire rack.