Recipe: Delicious Retarded Spelt Bread (with Special Kneads)

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. Spelt flour can add a naturally nutty, wheat flavour to your baking.

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 Kamut flour has different moisture absorbtion properties than spelt, so if you're playing around with different combinations of grains, you'll also. Cover again with kitchen towel and let double in size. You may cook Retarded Spelt Bread (with special kneads) using 6 ingredients and 18 steps. Right here is the preparing you have to do in order to cook it.

Ingredients of Retarded Spelt Bread (with special kneads)

1. – Prepare 300 g of very strong white flour.
2. – You need 550 g of spelt flour.
3. – You need 17 g of salt.
4. – It’s 200 g of sourdough starter.
5. – You need 525 ml of water.
6. – It’s 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. This bread harkens back to my oat porridge sourdough which displays many of the same characteristics.

Retarded Spelt Bread (with special kneads) instructions

1. Combine all of the ingredients, separating the yeast and salt until the water is added.
2. Knead really well – its a wet dough so will benefit from being left to rest for short breaks and stretching/folding.
3. Cover and leave in the fridge over night.
4. 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..
5. Stretch out the dough to a rough rectangle or square shape.
6. Fold over the left and right sides, then the top and bottom.
7. 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.
8. Flip the dough over onto a lightly floured surface and quickly shape into a tight ball with your hands.
9. Place the dough in a well floured proving basket and cover.
10. Put the basket in the fridge overnight or all day.
11. Preheat oven to 240 C for 30 mins.
12. Turn out the dough onto your baking surface and score with a razor blade.
13. Throw a cup of water into the bottom of the oven.
14. Quickly put the dough in and shut the door.
15. Turn down to 210C.
16. After 20 mins turn down to 190C.
17. 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).
18. Bake for a final 10 mins in the residual heat. Then its done..

Drain the spelt berries and rinse with fresh water. Cover with cheesecloth and secure with a rubber band. I sprouted the spelt berries for a couple of days, then refrigerated them for a few days until I was ready to bake the bread. Just remember, they will continue to germinate. I have a serious crush on homemade bread.

Last but not least, enjoy the produce with the recipe above. You should also convey a few creations to fit your taste because each tastes are different wedding ceremony who makes cooking more enjoyable. Do not neglect to try our other recipes.

Source : Cookpad.com