This Bread with Spelt flour is super delicious and Easy to make, a favorite for my morning toast!
Makes 1 loaf
Time 7 Hours (30 min active time)
Levain or Stiff Sourdough Starter
25 grams (1 tbsp) Sourdough Starter
25 grams (1 ¾ tbsps) Water
50 grams ( ½ cup) Bread Flour
Ingredients Baker's Percentages
300 grams (2 ½ cups) Bread flour 75%
100 grams (¾ cups) Spelt Flour 25%
240 grams (1 cup milk) 60%
50 grams (1 egg) 12.5%
40 grams (½ cup) Sugar 10%
100 grams ( ⅓ cup) Sourdough Starter 25%
50 grams (½ stick) Melted Butter 12.5%
5 grams (1 tsp) Salt 1.25%
Directions
Make the Levain or Sourdough Starter combine the water with the sourdough starter and the flour, mix all the ingredients well and knead the dough for about 1 minute on your working table, until it comes together, then place it in a clean jar and cover it with a lid. Leave the Sourdough starter to proof for at least 4 hours in a warm place or until it doubles in size.
When your levain is ready, place all the ingredients in the bowl of a stand mixer. Use the hook attachment to knead all the dough for about 20 minutes or until the dough is soft and a little elastic. This dough won't be as elastic as other doughs because of the addition of spelt flour.
Take the dough out of the bowl, shape it into a ball and place it in a greased proofing container. Cover the dough with a lid and place it in a warm place to proof for about 4 hours.
Divide the dough in 3 equal pieces, use your hands to shape the dough in 3 balls of dough. Place the dough inside a pullman non stick bread pan. Cover the dough with a lid and let the dough proof in a warm place for about 2 hours or until the dough reaches the rim of the pan.
Brush the dough with egg wash and sprinkle some oats on top of the dough. Bake the bread in a preheated oven at 350 degrees Fahrenheit or 180 degrees Celsius. For about 30 minutes or until the bread is golden brown.
Watch the Video
Pan con Harina de Espelta
Este Pan con Harina de Espelta es súper delicioso y Fácil de hacer, ¡un favorito para mis tostadas de la mañana!
Hace 1 pan
Tiempo 7 Horas (30 min de tiempo activo)
Ingredientes
Levain o masa madre rígida
25 gramos (1 cucharada) de masa madre
25 gramos (1 ¾ cucharadas) de agua
50 gramos (½ taza) de harina de pan
Masa Porcentajes de Panaderos
300 gramos (2 ½ tazas) de harina de pan 75%
100 gramos (¾ tazas) de Harina de Espelta 25%
240 gramos (1 taza de leche) 60%
50 gramos (1 huevo) 12.5%
40 gramos (½ taza) Azúcar 10%
100 gramos ( ⅓ de taza) de masa madre 25%
50 gramos (½ barra) Mantequilla Derretida 12.5%
5 gramos (1 cucharadita) Sal 1.25%
Direcciones
Prepara el Levain o Masa Madre rígida, combine el agua con la masa madre y la harina, mezcle bien todos los ingredientes y amase la masa durante aproximadamente 1 minuto en su mesa de trabajo, hasta que se junte, luego colóquela en un frasco limpio y tápela con tapa. Deje reposar la masa madre durante al menos 4 horas en un lugar cálido o hasta que duplique su tamaño.
Cuando su masa madre esté lista, coloque todos los ingredientes en el tazón de una batidora. Use el accesorio de gancho para amasar toda la masa durante unos 20 minutos o hasta que la masa esté suave y un poco elástica. Esta masa no será tan elástica como otras masas debido a la adición de harina de espelta.
Saca la masa del bol, dale forma de bola y colócala en un recipiente de fermentación engrasado. Cubra la masa con una tapa y colóquela en un lugar cálido para leudar durante aproximadamente 4 horas.
Divide la masa en 3 partes iguales, usa tus manos para formar la masa en 3 bolas de masa. Coloque la masa dentro de un molde para pan antiadherente pullman. Cubra la masa con una tapa y déjela fermentar en un lugar cálido durante aproximadamente 2 horas o hasta que la masa alcance el borde de la sartén.
Barnice la masa con huevo batido y espolvoree un poco de avena encima de la masa. Hornee el pan en un horno precalentado a 350 grados Fahrenheit ó 180 grados Centígrados. Durante unos 30 minutos o hasta que el pan esté dorado.
Vea el video, con subtítulos en español. Solamente actívelos en el reproductor de Youtube presionando en el botón "CC"
what size pan are you using? It looks smaller than my 9" pullman pan. What does this dough weigh in case I need to increase dough weight. And "spelt flour", can I sub fresh milled spelt?
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