No-Rise Spelt and Wheat Bread Recipe (Page 3 ) | September 2, 2024

Annonce:

Preheat the Oven:
- Preheat your oven to 220°C (428°F).
- Place a bowl of water at the bottom of the oven to create steam. This steam helps to develop a crispy crust on the bread.
Mix Dry Ingredients:
- In a large mixing bowl, combine the spelt flour, wheat flour, whole spelt flour, salt, and bread spice.
- Stir well to ensure that the ingredients are evenly distributed.
Prepare Yeast Mixture:
- Heat the water until it is lukewarm (not hot, as too much heat can kill the yeast).
- Dissolve the dry yeast in the warm water.
- Add the white wine vinegar to the yeast mixture. The vinegar helps neutralize the yeast taste, extends the bread’s shelf life, and prevents mold growth.
Combine Ingredients:
- Using a food processor or a mixer with a dough hook, gradually add the yeast and vinegar mixture to the dry ingredients.
- Continue mixing until a dough forms. The dough should be slightly sticky but firm enough to hold its shape.
- If necessary, adjust the water to get the right consistency. Add a little more if the dough is too dry or reduce it if it’s too wet.
Shape and Bake:
- Transfer the dough to a floured surface and shape it into a loaf or divide it into smaller loaves, as desired.
- Place the shaped dough onto a baking sheet lined with parchment paper or into a loaf pan.
- Bake in the preheated oven for about 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.