Friday, September 17, 2010
fluffy spelt bread!
I've made this bread several times lately--it's really good when you want some sandwich bread in a relative hurry (i.e. you've no time to wait for your levain to resuscitate itself from its dormant state in the fridge). With this amount of yeast it will still take ten hours or so, but if you were in a super hurry you could speed it up by tripling the yeast. The disadvantage of making your bread this way versus with a levain is that it will stale much more quickly: you'll want to eat it up within three days, or make two smaller loaves and freeze the second one.
Quick and Fluffy Spelt Bread
750g whole spelt flour
2T chickpea flour
2T oil (walnut oil's nice, if you have it)
1t-1T honey (less if you're making savory sandwiches, more if you're eating it plain or making sweet sandwiches like the almond butter and bread and butter pickle one pictured below)
Start this before you go to bed if you want to have bread in the morning, or when you get up if you want to have it for dinner.
Mix all the ingredients together in a big bowl. Stretch and fold two or three times over the next hour, and then let the dough rest, covered, for about eight hours.
Shape into one big or two small loaves (for one 9"x5" pan or two 8 1/2"x4" pans), put into greased loaf pans, cover with a tea towel, and let rise till a little more than doubled.
Bake for 40-45 minutes in a 425° oven.