The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Wholemeal Spelt (yeast) my beat yet :)

Chockswahay's picture

Wholemeal Spelt (yeast) my beat yet :)

Last night I made a little Spelt loaf.......... it was SO good that I repeated it again this morning.

I used the Patrick Ryan method.......... but altered the handling times a little :)

This is simply the lightest and tastiest Wholemeal Spelt loaf I have ever made!

Here are my notes if you fancy a go:

(Sorry for the text layout, I uploaded this from my iPhone 

Baby Spelt loaf

 200g Wholemeal Spelt)130 water2 yeast mixed with 5 water4 salt mixed with 2 water5 butter5 honey Add water @ 60c to flour, mix and autolyse for 15 mins Add yeast to water @ 40c max and stir After autolyse add yeast and mix in bowl, then butter and mix then honey and mix then salt and mix Mix and knead with knuckles (*) for 3 mins then stand covered for 10 Then knead for 1 min and stand for another 10 Knead for another min and stand for 10  Knead for 1 min then shape into round and prove at room temp until double (45 to 60 mins) Knock back gently and shape into round and bench rest for 15 Pre shape to suit (I used small tin) then into buttered and rice floured tin and prove until nearly double for about 45 mins.  Turn oven on now to 235 to preheat for this time Have a metal vessel in oven at same time then as bread put into oven add boiling water to the vessel to create steamy oven Bake for 15 mins then remove steam vessel, lower heat to 180 and bake for further 10 mins   * meaning push away from centre with back of fingers then pull back to centre, this is almost folding but still a good knead with knuckles when pushing out from centre of bowl  Made using Patrick Ryan method and baked in tin for 15 mins at 235 with steam then 10 at 180 without Fantastic 👍👍👍