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This was the best bread I’ve ever made. Once you’ve done the recipe a few times it’s easier to do and you can vary the flours if you like. I always use Spelt. You can buy the sprouted and white spelled flours in bulk in most health food markets. It’s considered an ancient grain and has more protein than Whole Wheat and has less gluten and is easier to digest. What a great flour this one is for making just about anything! It’s the one I use exclusively for baking.
Ingredients [ For 12 to 14 people ] [ Preparation time : 25 minute – Cooking time : 1h30 minutes ]
- 2 c 100’f filtered water
- 2/3 c good quality maple syrup
- 1 3/4 Tbsp red star dry yeast
- 1 1/2 tsp fine Celtic sea salt
- 6 c bread flour (i used spelled & rye)
- In the large bowl of your Kitchen Aid Mixer using the paddle attachment mix the warm water and Maple Syrup or Honey until the sweetener is well incorporated.
- Add the yeast, give it a quick mix and cover with a tea towel.
- Let sit for about 10 minutes or until you have a nice bubbly surface on the mixture.
- Put the bowl on the mixer stand and add 3 cups of flour.
- I added 1/2 cup rye and 21/2 cups Sprouted Spelt Flour. It was very sticky at this point.
- You can use other flours, I just prefer this mixture.
- Change your paddle to the dough hook and add the next 4 cups of flour.
- I added 4 cups of white spelled flour and the dough was still a bit sticky but it did pull away from the sides of the bowl.
- Keep this in mind when making the dough, if it sticks to the bowl then it could use a bit more flour.
- At this point remove the dough with floured hands to a lightly floured surface and give it a need. Or you can leave it in the bowl and knead it for about 3-5 minutes with the dough hook. Remember it shouldn’t be sticking to the bowl at this point, but pulling away from it and getting more elastic in texture.
- If you knead it by hand then grease the mixing bowl once you’re finished kneading and put the dough back into the greased bowl and roll it around to coat the dough. If you keep using the mixer bowl, remove the dough, add oil to coat and put the dough back in and roll it around to coat the dough’s surface.
- Turn on the light in your oven and set the dough with a towel covering the bowl and leave it to sit for at least an hour. It should rise up quite a bit at this point.
- After the hour is up, take the dough out of the oven and remove the towel and put the dough back on the mixer stand and using the dough hook knead it for about 2 minutes. I added some pine nuts into my dough at this point. You can add seeds, nuts, dried fruit, whatever you like as long as they are well mixed into the dough.
- Once done, remove the dough and cut into two equal parts. Grease two loaf pans and sets the dough inside to fit. (I used two Baker’s Secret 8 1/2 x 4 1/2 pans.) Let the dough rise again under a towel in a warm place for about 30 minutes. I used my oven light again so I had to remove the loaf pans from the oven and let them sit on the counter while the oven heated up. At this point, before putting the dough into the oven to bake I brushed the loaves with melted Ghee and sprinkled some Chia and Poppy Seeds on them.
- I preheated my oven to 350’F.
- Bake for 30-35 minutes. When done, remove the loaf pans and set on a cooling rack for about 15 minutes. Then remove the bread from the pans and tap on the bottom, it should sound hollow. Let the loaves cool completely before slicing