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100% spelt italian bread

100% Spelt Italian Bread, whole grain

Just Mill It
Makes: 1 loaf / 16 slicesPrep Time: 1 hour 25 minutes (mostly inactive)Bake Time: 50 minutesTotal Time: 2 hours 15 minutes
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Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 1 hour
Total Time 2 hours 5 minutes
Course Appetizer
Cuisine French
Servings 16 slices
Calories 101 kcal

Ingredients
  

Instructions
 

  • Mix together all ingredients EXCEPT THE YEAST for 3 minutes with the WIRE WHIP or WHISK, in mixer or by hand. It will be wet and sticky!
  • Let the dough rest for 15-45 minutes so the flour can absorb the liquid - fresh flour takes longer to absorb the liquid, so the rest period is best.
  • Sprinkle the yeast into the dough, and mix or knead for another 5 minutes. Your dough will be VERY WET.
  • Transfer the dough into an oiled bowl with plenty of room to rise and a lid. Do one set of stretch and folds, as described in the next step.
  • Preheat your oven and your dutch oven, by setting the oven to 450 F.
  • Stretch and folds: Stretch a side of the dough up and press it gently into the top center of the dough ball. Imagine the dough is a clock, and you just did 12 o'clock. Move your hand to 1 o'clock, and repeat. Continue turning the bowl and doing these folds until the dough begins to take shape.
  • Every in 15 minutes, do a set of stretch and folds.
  • Turn out the dough on a floured or oiled surface.
  • Sprinkle flour to line the bottom of your dutch oven, then gently place the dough into it, and sprinkle the top of the loaf with flour.
  • I found it easiest to transfer the dough to the oven by gently picking it up from the center, as if doing a coil fold, and then placing it directly into the dutch oven and dust it with flour (optional).
  • Place the lid on your dutch oven, and put it into the oven for 30 minutes
  • Remove the lid and lower the oven temperature to 400 F, baking for another 25-30 minutes
  • Remove from the oven when the center of the loaf reaches 210 F, and place on a cooling rack with air flow all around the loaf.
  • Allow to cool at least 3 hours before slicing.

Video

Notes

If you want to keep crunchy crust, store on the counter or in a paper bag once fully cooled.

Nutrition

Serving: 50gCalories: 101kcalCarbohydrates: 19gProtein: 6gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 271mgPotassium: 110mgFiber: 3gSugar: 2gVitamin A: 3IUVitamin C: 0.002mgCalcium: 12mgIron: 1mg
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