Recipe Details
Ingredients
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3 ½cupswhite bread flour
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½cupsprouted spelt flour
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¼teaspoonactive dry yeast
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2cupscold water
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1 ½teaspoonsfine kosher salt
Cooking Directions
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Place bread flour, spelt flour, and yeast into a large mixing bowl and stir with a wooden spoon. Pour in cold water and mix until a very wet, sticky dough comes together, about 3 minutes. Add salt and mix for another 2 to 3 minutes. Scrape down the sides of the bowl, cover with foil, and allow dough to rise at room temperature for 18 hours.
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Deflate bubbly dough with a spatula by scraping down the sides of the bowl and folding dough over itself, turning the bowl as you go around in a circular motion, about 12 times or so.
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Scrape dough out onto a heavily floured surface. Sprinkle the surface of dough generously with flour. Use floured hands to roll and fold dough on the table into a round or oval shape with a smooth surface, 1 to 2 minutes, adding more flour if dough is too sticky. The loaf shape doesn’t really matter, but a smooth surface is the goal.
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Transfer to a Silpat-lined baking sheet and let rise, uncovered, until doubled in size, about 2 hours. The dough will spread out more than rise up; this is normal.
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Preheat the oven to 450 degrees F (230 degrees C). Place a rack in the center of the oven.
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Use a very sharp knife or razor to cut a shallow slash down the middle of dough, being careful not to deflate dough too much; the slash is optional. Spray the surface of loaf very lightly with water to help a crust form.
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Bake on the center rack in the preheated oven until nicely browned and loaf sounds hollow when tapped, about 30 minutes. Let cool on a wire rack before slicing.
Cooking Tips:
Regular all-purpose flour can be used for white bread flour; whole wheat flour can be used for sprouted spelt flour.
You can use fine sea salt or another salt with no additives instead of kosher salt.
If you don’t have a Silpat liner, you can generously sprinkle the baking pan with cornmeal.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories143 | |
% Daily Value * | |
Total Fat 1g |
1% |
Saturated Fat 0g |
1% |
Sodium 242mg |
11% |
Total Carbohydrate 29g |
11% |
Dietary Fiber 1g |
4% |
Total Sugars 0g |
|
Protein 5g |
|
Calcium 7mg |
1% |
Iron 2mg |
9% |
Potassium 56mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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