20% Spelt Bread
This loaf is formulated like white bread, only 20% of the bread flour has been replaced by whole grain spelt flour. Additionally, 2.5% vital wheat gluten was included in the formula, which raised the hydration by 3%. This dough was mixed in a KA K5SS 5 quart stand mixer equipped with a replacement spiral hook for a 6 quart mixer.
Here is a view of the dough immediately after mixing all of the ingredients together (except salt and honey).
After 2 1/2 hours of fermentation, the dough rises to the height shown in the photo below:
The salt and honey were then poured on the top of the dough and then re-mixed to full development. The dough was then divided, rounded, and allowed to rest. It was then rolled out into two cylinders and twisted, then panned.
The dough was proofed for 65 minutes to the proper height:
Immediately after baking:
The next morning this photo was taken:
Then I had toast for breakfast.
Bob
Comments
I like that twist. Will have to try it. 20-25% spelt seems just about right. I did a 50% spelt a few days ago, and not that crazy about it. -Varda
Besides creating an interesting looking loaf, twisting gives the finished loaf a more uniform crust. As you can see from the photos, this loaf was a bit lop-sided (the dough cylinders were not perfectly formed). Not to be unexpected in homemade bread!
Bob
Did you home mill the spelt? Has to be more tasty than white bread.
Happy Baking Bob
For this loaf, I used Bob's Red Mill whole grain spelt flour. In the past I have used Arrowhead Mills spelt flour with good results. The spelt imparts a mild "nutty" flavor the bread. Definitely tastier than using white flour alone.
Bob