Ingredients:
2 1/4 t yeast (one packet)
1 T honey
1/4 c boiling water
1 c cold water
1 t salt
1 T oil
4 1/2 c + mix of spelt, AP and whole wheat flours, divided
Method:
Whisk together yeast, honey and both waters in the bowl of a stand mixer. Add 1 c flour, then ripen for 20 minutes, or until you can see slow bubbling.
Add salt and oil, and mix well.
Add flour, one cup at a time, and mix on low using the dough hook until the dough is kneadable, approximately 3 1/2 c.
Knead using the dough hook on medium low for 5 minutes.
Oil around the sides of the bowl, lift the dough to coat in oil, cover and let rise for 1 hour, or until doubled.
After one hour, deflate the dough, shape into a loaf, and place into an oiled and floured loaf pan. Let rise another 30-60 minutes, or until the dough rises above the edge of the loaf pan.
Preheat oven to 350°F. Bake bread 40 minutes, or to 190°F internal temperature.
Allow to cool before slicing.
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