Lean spelt bread in the machine
A vegan (lean) spelt bread made in the bread machine using a dough-then-bake two-program technique.
Ingredients
| 4 cups | 960 ml | spelt flour |
| 1 tsp | 5 ml | dry yeast |
| 1 tsp | 5 ml | sugar (demerara recommended) |
| 1 tsp | 5 ml | salt (Himalayan) |
| — | dry herbs to taste (ground mix e.g. thyme, oregano, savory, rosemary, fenugreek) | |
| 1 3/4 cups | 420 ml | warm water |
Instructions
Sequence:
- Mix the yeast and sugar and add 1/4 cup warm water. Leave to rise (bubble up).
- While waiting for the yeast to rise, mix the flour with the salt and dry herbs.
- To the risen yeast add 1 tsp spelt flour (without salt and herbs), stir well but not with a cold spoon, and leave it to bubble up again.
- Pour 1 1/2 cups warm water into the bowl of the bread machine. Pour in the flour, spreading it to cover the water evenly. Make a slight hollow in the middle into which you pour the yeast that has risen a second time.
- Attention! A very important moment follows – the baking! Once the bowl is placed in the machine, set the "dough" program. It lasts 90 min. When it finishes, without opening the machine, let the dough rest for at least 30 min. Again without opening the machine, set the "bake" program, which lasts 60 min. This is the technology that not only preserves the bread's "little cap" but also shortens the preparation time by almost 40 min. The drawback is that you simply have to be at home.
Monday, 15 April 2019, 8:48