Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, retarded spelt bread (with special kneads). It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Retarded Spelt Bread (with special kneads) is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Retarded Spelt Bread (with special kneads) is something that I have loved my entire life. They’re nice and they look wonderful.
The lower GI helps to moderate the effect that starches, like bread, has on blood sugar levels. Spelt is a good substitute for regular flour in diabetic recipes. However, the bread obviously still has carbohydrates, so it needs to be eaten in. In a mixer bowl, mix the flour, remaining sugar, remaining water, oil, salt and the yeast mix.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook retarded spelt bread (with special kneads) using 6 ingredients and 18 steps. Here is how you can achieve it.
The ingredients needed to make Retarded Spelt Bread (with special kneads):
- Make ready 300 g very strong white flour
- Prepare 550 g spelt flour
- Prepare 17 g salt
- Get 200 g sourdough starter
- Make ready 525 ml water
- Prepare 9 g active dried yeast
Pour the water in and mix with a wooden spoon until combined. Turn out onto a floured surface and knead a couple of times, just enough to bring the dough together. For both the white wheat and spelt I mostly set the mill the finest level and turned it on. The result was freshly milled flour with a captivating aroma brimming with possibility.
Steps to make Retarded Spelt Bread (with special kneads):
- Combine all of the ingredients, separating the yeast and salt until the water is added
- Knead really well - its a wet dough so will benefit from being left to rest for short breaks and stretching/folding
- Cover and leave in the fridge over night
- The next morning, scrape out the dough onto a surface and divide into two. I like to wrap one portion in cling film and freeze.
- Stretch out the dough to a rough rectangle or square shape
- Fold over the left and right sides, then the top and bottom
- Continue to go around the sides of the dough, pulling the corners up and round, creating surface tension on the other side and a seam
- Flip the dough over onto a lightly floured surface and quickly shape into a tight ball with your hands
- Place the dough in a well floured proving basket and cover
- Put the basket in the fridge overnight or all day
- Preheat oven to 240 C for 30 mins
- Turn out the dough onto your baking surface and score with a razor blade
- Throw a cup of water into the bottom of the oven
- Quickly put the dough in and shut the door
- Turn down to 210C
- After 20 mins turn down to 190C
- After 15 more mins, turn off the oven and make sure the bread has come away from the baking surface (you can put it on the oven rack now)
- Bake for a final 10 mins in the residual heat. Then its done.
For both the white wheat and spelt I mostly set the mill the finest level and turned it on. The result was freshly milled flour with a captivating aroma brimming with possibility. Whole Grain Wheat and Spelt Pan Bread. Combine flour and salt in a large bowl. Slowly add water and mix until the dough just comes together.
So that’s going to wrap it up for this exceptional food retarded spelt bread (with special kneads) recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
