Monday, January 6, 2014
Spelt French Bread
1 cup lukewarm water
2 tsp active dry yeast
1 1/2 tsp sugar
1 tbs oil (I used rice bran)
1 1/4 tsp salt
4 to 4 1/2 cups spelt flour
Into a large mixing bowl (I used my Kitchenaid mixer) place water and yeast. Add sugar and let sit for 5 minutes. Add remaining ingredients. Mix with a dough bar on low to incorporate ingredients. Increase to medium speed until bread is kneaded and elastic, approximately 5 minutes. The dough should be firm and slightly tacky to the touch.
Using floured hands, shape the dough into two even logs and place on a parchment lined baking sheet. Let rise in a warm place until doubled in size, about 30 to 45 minutes. Preheat oven to 375F. For a light shine and crisp crust, brush the loaves with salt water just before baking. dissolve 1 to 2 tsp salt in 1/4 cup warm water. Brush on loaves with a pastry/basting brush. Bake for 20 to 25 minutes or until light brown and bread makes a hollow sound when rapped.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment