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Shopping List: gluten, spelt, kosher salt, yeast

Mix the following in a dough bucket:

7 ¾ cups spelt flour
2 cups unbleached white flour
1 tablespoon kosher salt
1 ½ tablespoons yeast
¼ cup gluten
4 cups water

Stir the ingredients together and let the dough rise on the counter for about two hours.  Store the dough in the refrigerator until needed.

To bake: shape loaves on a greased cookie sheet and let rise for 90 minutes.   Preheat oven to 450°.  Make sure the oven is at this temperature for a 30 minutes before baking the bread.  Put a broiler pan in the lower rack and add hot water to the pan.  Put the loaves in and back for about 30 minutes.

Recipe adapted from Healthy Bread in Five Minutes a Day by Jeff Hertzberg M.D and Zoe Frances

Sources for ordering  bulk grains: Frankferd Farms or The Bread Beckers

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