Thursday, June 24, 2010

BOTD: Spelt Pull-Slice-Apart Bread

Farro is probably my new favorite grain for cooking, and I was considering grinding some up to make bread. But...but...I read from one source that farro is the Italian name for what we call spelt. And spelt flour is easy to find. In fact, I've made spelt bread before, and I have a spelt sourdough culture started. So no need to waste my whole grains.

Like any alternate grain, I still use some bread flour in the dough because I like the structure it provides.

The form of this bread was a little different. This was first attempt at a different sort of pull-apart loaf, and to be honest, I was being a bit sloppy about it. It was more about the experiment than about getting it perfect. It's still a nice loaf of bread, and it's tasty. But it's not the prettiest thing I've ever made.

Spelt Pull-Slice-Apart Bread

1 cup (4 oz) spelt flour
1 cup whey (water is fine)
2 1/2 teaspoons yeast
1 1/2 cups (6 3/4 oz) bread flour
1 teaspoon salt
1 tablespoon olive oil

Mix yeast, whey (or water) and spelt in the bowl of your stand mixer, and set aside for 1/2 hour until it's bubbly.

Add bread flour and knead with the dough hook until it begins getting stretchy. Let the dough rest for about 10 minutes before continuing.

Add the salt and olive oil and continue kneading until it is smooth, elastic, and not sticky,

Drizzle with a little olive to coat the dough. Cover the bowl with plastic wrap and set aside to rise until doubled, about an hour.

Meanwhile, sprinkle some cornmeal on a baking sheet. Preheat your oven to 350 degrees.

At this point, you can form the loaf into whatever shape you want, but what I did was roll it out, brush it with softened butter, and cut and stacked the pieces and formed it into a loaf(ish) shape. Like I said, it was an experiment. If it amuses you, give it a try.

Put your loaf on the prepared baking sheet, cover with plastic wrap, and let rise until doubled, about 30 minutes.

Bake at 350 degrees until golden brown and fully baked, about 40 minutes.

2 comments:

Anonymous said...

No yeast?????

Donna Currie said...

Oops. Fixed now. Thanks for leaving the comment!

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