Thursday, June 24, 2010
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 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.
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.