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Monday, August 10, 2020

Spelt bread

Found a pack of spelt in Phoon Huat and decided to give it a go before the  weather gets too hot for baking. This recipe makes a slaggy sort of dough but folding instead of kneading it makes the second round of getting the dough  in shape much easier.

I made a huge french toast out of the remaining spelt bread because I could not finish the fresh bread on time. 

Verdict: A sturdy bread that is good for slicing to thin pieces without collapsing.

Adapted from Artisanal Breads by Eric Kastel

Makes 1 loaf

Ingredients :

350ml warm water

2 tbsp coconut butter

1 tsp instant yeast

1 tsp sugar

250g spelt flour

250g bread flour

1 tsp sea salt flakes (to be added after gluten formation)


Prepare a 1kg pullman tin, greased and dusted.

In a mixer, add bread components in the order listed: water, butter, yeast,sugar, flours.

Knead on low until gluten strands form.

Add salt and continue kneading until dough pulls away from the sides of the bowl.

Leave to rise in the mixer bowl, covered, until bulk doubles in about 1 hour.

On a lightly dusted worktop, tip dough and knead to shape.

Transfer to the greased tin. I did not cover the pullman so as to achieve an artisanal dome.

Leave dough to proof in a cold oven.

To bake, preheat oven to 200C, with a little dish with ¼ cup water.

Bake the bread for 45 mins in the preheated oven.

Remove to cool completely before storing.

Cut the bread only when the bread is cooled.

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