Sourdough Spelt Bread
(from Tina’s recipe box)
1. Use whole spelt flour only with this recipe.
2. Use a ceramic bowl to mix dough, not metal.
3. If using raw honey, melt the honey on low heat until it becomes liquid.
4. Suggested to begin this process at 3 pm and bake it the next morning at 9:30 am.
5. A proofing basket or colander with light dish towel is used in original recipe for final rising.
6. Pre-heated dutch oven with lid used for baking in original recipe.
Categories: bread
Ingredients
- 1 1/2 C filtered water, room temp. (350 grams)
- 3 T honey
- 1/4 C starter
- 5 C whole spelt flour, fluffed (530 grams)
- 1 1/2 t sea salt, unrefined (10 grams)
Directions
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Measure water and honey into bowl and mix.
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Add starter and stir well.
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Mix flour and salt together in another bowl.
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Mix flour mixture into water mixture. Stir with a slotted spoon until well combined. Dough will be a wet dough.
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Cover with plastic and store in a warm place for 1 hour.
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After 1 hour, lightly dust hands and dough with flour.
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Pick up dough, stretch and then fold it. Stretch and fold in opposite direction.
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Place back into bowl and cover with plastic for 1/2 hour.
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Repeat steps 7 & 8 for a total of 3 stretches and folds, 1/2 hour between each.
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In the morning, flour a wood cutting board, hands, and dough with rice flour.
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Gently scrape dough onto cutting board.
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Pull the sides up and pinch the dough at the top.
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Place into large oiled stoneware bread pan.
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Allow dough to rise 1 1/2 hours.
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Bake at 400, covered, for 35 minutes.
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Uncover and bake an additional 10 min. (internal temp 195-200)
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Remove from pan and allow to cool for 1 hour before serving.