I almost always do all of my baking on Friday, and I make this bread every week. This recipe evolved from this artisan whole spelt recipe over at Breadtopia, for which I am quite grateful. Once I figured out how the dough needs to feel I didn’t need the recipe any more. My recipe is now something like this:
- In a cup or a mug mix 1.5tsp dry yeast into 1/2 cup of cold to warm (not hot!) water.
- In a bowl put about 5 cups of spelt flour. Whole spelt or white or a mix. Sprinkle the salt in over the top and mix it well with a fork or a whisk.
- In another bowl put two cups of really hot tap water and dissolve 1/4 cup of sugar or honey in it.
- When the hot water mixture isn’t so hot (at or below112 degrees) mix in the dissolved yeasty muck.
- Grab a fork or a whisk and start mixing in the flour until it is the right amount. Try to get a lot of air in it. Yeast likes air.
- Don’t mix it too much. Don’t knead it. Turn the light on in the oven and stick it in there for a while.
- Pull it out and stretch it. It will deflate. Repeat a couple of times.
- When you are sick of stretching it, put it in the baking pans, then put it back in the oven for another while for it’s final rise.
- Depending on your oven, cook it at about 400 till a thermometer stuck in the middle reads 200F.