In 1 1/3 c. warm water (110 degrees) mix:
1/3 c. malt syrup
1 Tbsp. baking yeast
2 tsp. grapeseed oil
Let stand for 10 minutes.
Whisking in 1 cup at a time, add
2 1/2 c. Summers Sprouted Spelt Flour
Beat with a whip or whisk for at least 2 minutes.
Mix in another 1/2 c. flour and mix until just smooth.
Turn oven on to lowest setting (150-170 degrees)
for 1 1/2 minutes only.
Turn oven off and place damp-cloth-covered bowl with bread
mix in the oven for 15 minutes.
Beat down and knead for a minute or two, working in another 1 c. of flour.
Shape the very soft dough into a loaf shape and place it in an
oil and flour-dusted loaf pan. For a crisp crust, rub top with oil.
Repeat the oven on, off routine above and place loaf pan, uncovered,
in the oven for 10-15 minutes. Watch closely after 10 minutes Just
as the dough rises to the edge of the pan (and before it can ooze
over the lip)
Immediately turn the oven up to 375 with the bread still in it
and bake for 25 minutes.
Bread can be removed or left in oven for up to 30 minutes with the
oven off and the door propped open
Stored-Heat Batter Bread
Ingredients
- 1 1/3 c warm water (110 degrees)
- 1/3 c malt syrup
- 1 tbsp baking yeast
- 2 tsp grapeseed oil
- 3 c Summers Sprouted Spelt Flour
Instructions
- In 1 1/3 c. warm water (110 degrees) mix: 1/3 c. malt syrup, 1 Tbsp. baking yeas, 2 tsp. grapeseed oil
- Let stand for 10 minutes.
- Whisking in 1 cup at a time, add 2 1/2 c. Summers Sprouted Spelt Flour
- Beat with a whip or whisk for at least 2 minutes
- Mix in another 1/2 c. flour and mix until just smooth.
- Turn oven on to lowest setting (150-170 degrees) for 1 1/2 minutes only.
- Turn oven off and place damp-cloth-covered bowl with bread mix in the oven for 15 minutes.
- Beat down and knead for a minute or two, working in another 1 c. of flour.
- Shape the very soft dough into a loaf shape and place it in an oil and flour-dusted loaf pan. For a crisp crust, rub top with oil.
- Repeat the oven on, off routine above and place loaf pan, uncovered, in the oven for 10-15 minutes. Watch closely after 10 minutes Just as the dough rises to the edge of the pan (and before it can ooze over the lip)
- Immediately turn the oven up to 375 with the bread still in it and bake for 25 minutes.
- Bread can be removed or left in oven for up to 30 minutes with the oven off and the door propped open.
