100% Spelt Bread | Ancient Grains Fresh Milled
The flavor that comes from a 100% spelt loaf is what dreams are made of. I’m not kidding! Spelt is a baking super hero, so let’s showcase it by showing how to make bread with this alone. Ancient grain lovers, this one’s for you!Recommended Pan
Batch Details
Hydration: 74.4%
Total dough weight: 784 g
Portions
Scale by
Ingredients
- 400 g wheat berries, hard
- Dr. Mel's Quick No-Wait Yudane
- 40 g water, boiling
- 20 g flour, any (from the milled flour)
- Remaining Ingredients
- 220 g water, cold
- 8 g sea salt
- 8 g yeast
- 8 g lemon, juice
- 10 g syrup, date (optional)
- 20 g extra virgin olive oil
- 50 g egg, whole (1 egg)
Directions
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Mill wheat berries on the finest setting.
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Make the Yudane: Quickly mix 20 grams of flour from step 1 with 40 grams boiling water until a paste forms.
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Pour the COLD water over the hot yudane and stir. This will immediately cool down the yudane so we don't kill our yeast.
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Add the egg, date syrup, olive oil, lemon juice, remaining flour, and mix until combined.
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Let the dough rest 10-15 minutes for the dough to hydrate.
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Add salt and yeast.
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Mix until the dough is smooth, elastic, and passed a windowpane test. If the dough feels too wet, wait until after the first rise to decide if you want to add more flour.
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Let the dough rise until almost doubled in size. When you push your fingertip into the dough, it should stay dented in, and not spring back quickly.
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Gently fold the dough to even out the dough temperature.
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Preheat oven to 420 F.
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Shape into a loaf with a taut skin, and place in a greased or parchment lined 8.5 x 4.5" bread pan.
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Let the dough rise until it springs back slowly when pressed with a wet fingertip.
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Place pan in oven, lower over temperature to 375 F, and bake for 30 minutes.
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Take the internal temperature of the bread. Bake until the center of the loaf reaches a temp of 200 F.
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Typical bake time 30-45 minutes.
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Remove loaf from pan and cool completely on a rack (about 3 hours) before slicing.
Recipes From This Base
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