Sprouted Spelt Bread
408 g spelt kernels
816 g water
680 g sprouted spelt kernels
68 g vital wheat gluten (optional)
9 g salt
5 g instant yeast
28 g honey
⅛ - ¼ tsp. coriander, ground
113 g water (saved from soaking grains)
Rinse spelt kernels and soak them with water for 12 - 24 hrs., at room temperature.
Drain grains over a bowl (save water for final dough). Rinse soaked grains, cover, and let sprout at room temperature. Little tails should appear within 3 - 6 hrs (if not, rinse and drain again). As soon as little tails show, sprouted grains are ready to use. Use or refrigerate immediately.
Grind sprouted grains to as fine a pulp as possible (food processor). Beware of overheating, if pulp begins to feel warm, stop and let it cool for 10 min. before continuing.
Combine sprouted pulp with wheat gluten (if using), salt, yeast, honey, coriander, and 1/4 cup/57 g of the soaking water. Mix at low speed for 1 min. with dough hook to bring ingredients into a ball, adding more water as needed.
Continue mixing for 4 min at medium-low speed, scraping down walls of bowl occasionally (dough will be a sticky ball). Let dough rest for 5 min., then resume kneading for 1 min. Dough should be soft, supple and very tacky.
Transfer dough ball to oiled bowl or 1-quart plastic container, rolling it around to coat with oil. Cover and refrigerate overnight.
Remove dough from refrigerator 2 hrs. before using.
Preheat oven to 425 F/218 C, with steam pan. Shape dough into sandwich loaf and place in greased 4 x 8.5" loaf pan. Cover and let rise for 45 - 60 min. at room temperature, until it has ca. 1 1/2 times its original size.
Place bread in oven, pour 1 cup boiling water into steam pan, and bake at 350 F/177 C for 20 min. Rotate loaf 180 degrees and continue baking for another 20 - 30 min. (Internal temperature should be at least 200 F/93 C).
Remove bread from loaf pan and let cool on rack for at least 1 hr. before serving.
This recipe is an adaptation from Peter Reinhart's Sprouted Wheat Bread - I like the taste of spelt better and always use coriander with it. Also, I think cold fermentation of the final dough adds more depth to the taste - and is easier to handle in my bakery.
You can also knead the dough by hand (wet hands, wet work surface).