In this Video I will take you through a step by step Process of making your own homemade stone ground Spelt bread.
An Option for the grain mill.
Grain Mill Komo Fidibus Classic :
Ingredients:
175g Spelt grains, 150g finely ground spelt flour, 1 tsp Chia seeds,
1 tsp ground flax seeds, 1 tbsp sunflower oil,
1.5 tsp himalaya pink salt, 10 g fresh yeast, 1 tsp moscovado sugar and water.
Method:
Mix the yeast with sugar and a little water in a bowl and keep it aside to multiply. It will start bubbling after a few minutes.
Use water at room temperature.
Grind the grains. If you use an electric stone mill set it to a setting between 3 and 4.
Mix all the ingredients and take care to keep the salt to one side. While adding the yeast mixture make sure it doesn’t touch the salt. Salt will kill the yeast and the bread will not rise well.
Knead well by adding water as its mixing and till all the flour is well incorporated to the dough and leaves the sides of the mixing bowl. Be careful not to add too much water. Cover and let it rise.
When the dough has risen to double the volume, sprinkle flour to your work surface and the baking tray.
Knead again to incorpoate all the air pockets to have a well risen shaped dough.
Shape the dough by rolling it tightly and cover. Set it aside to rise for 15- 20 min.
Preheat you oven to 250 deg Celius. Score the bread before baking to have an even rise while baking. It prevents the bread from cracking at the sides.
Bake on the highest heat for about 12 min to develop a dark crust then turn down the heat to 180deg Celcuis and bake for 35 min.
Remove from the oven and lightly tap it. If the bread sounds hollow you know its done.
Cool the bread before serving.
In this video I have shown 2 breads but the Ingredients is only for 1.
The second bread is a multi-grain bread for which the video will be posted at a later date.
For more recipes visit my blog
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This video is not sponsored nor do I make any health claims just my own experiences.
The mill is an affiliate link.
Music by Jason Shaw