Posted by orutherfurd Sat, Jan 08, 2011 12:20 PM | no reviews
| Ingredient | Metric | U.S. | Baker's % |
|---|---|---|---|
| spelt flour | 391 g | 13.76 oz | 42.04% |
| spelt meal | 340 g | 11.99 oz | 36.56% |
| spelt berries | 200 g | 7.06 oz | 21.51% |
| water | 860 g | 1 lb, 14.34 oz | 92.47% |
| honey | 40 g | 1.41 oz | 4.3% |
| salt | 20 g | .7 oz | 2.15% |
| rye sourdough starter | 10 g | .35 oz | 1.08% |
| instant yeast | 3.1 g | .11 oz | .33% |
| caraway seeds | 1.1 g | .4 oz | .12% |
| coriander seed | .9 g | .3 oz | .1% |
| Total | 1.866 kg | 4 lbs, 1.79 oz | 200.66% |
| Ingredient | Metric | U.S. | Volume | Baker's % |
|---|---|---|---|---|
| spelt meal | 340 g | 11.99 oz | 3 3/8 cup | 100% |
| rye sourdough starter | 10 g | .35 oz | 2.94% | |
| water, warm | 340 g | 11.99 oz | 1 1/2 cup | 100% |
| Total | 690 g | 1 lb, 8.34 oz |
Mix all ingredients together and ferment for 16 hours.
| Ingredient | Metric | U.S. | Volume | Baker's % |
|---|---|---|---|---|
| spelt berries | 200 g | 7.06 oz | 100% | |
| water | 400 g | 14.11 oz | 1 3/4 cup | 200% |
| Total | 600 g | 1 lb, 5.16 oz |
Bring spelt berries in water to a boil and simmer for 10 minutes. Set aside covered overnight.
| Ingredient | Metric | U.S. | Volume | Baker's % |
|---|---|---|---|---|
| spelt flour | 200 g | 7.06 oz | 1 7/8 cup | 100% |
| salt | 20 g | .7 oz | 1/8 cup | 10% |
| water | 120 g | 4.23 oz | 1/2 cup | 60% |
| Total | 340 g | 11.99 oz |
Mix all ingredients together and let sit overnight.
| Ingredient | Metric | U.S. | Volume | Baker's % |
|---|---|---|---|---|
| spelt flour | 191 g | 6.7 oz | 1 3/4 cup | 100% |
| instant yeast | 3.1 g | .11 oz | 1 tsp | 1.63% |
| honey | 40 g | 1.41 oz | 1/8 cup | 21.05% |
| sourdough | 690 g | 1 lb, 8.34 oz | ||
| spelt berry soaker | 600 g | 1 lb, 5.16 oz | ||
| spelt soaker | 340 g | 11.99 oz | ||
| caraway seeds, ground | 1.1 g | .4 oz | 1/2 tsp | .59% |
| coriander seeds, ground | .9 g | .3 oz | 1/2 tsp | .47% |
| Total | 1.866 kg | 4 lbs, 1.79 oz |
Add all ingredients together and mix on low speed for 20 minutes.
Ferment for 1 hour.
Pan.
Proof for 1.5 hours.
Preheat oven to 430°F, bake for minutes with steam, then reduce oven to 320°F and bake for a total of 100 minutes.
Bread should be left for at least 24 hours prior to slicing.
Adapted from http://www.thefreshloaf.com/node/14458/b%C3%A4cker-s%C3%BCpke039s-wholegrain-spelt-bread-whole-grains