But hey, don't worry about that, just make this simplest of breads. No-kneading. Normally the kneading is necesary to develope the gluten (stringy, elastic molecules that make the flour bind and is necesary for the formation of airbubbles when the bread rises)
The post SpeltBread – #BreadBakers appeared first on Hostess At Heart. I chose SpeltBread, from whole grain spelt flour, because it’s something I’ve wanted to try
Preheat oven to 350 degrees F. Spray a 9 x 5-inch loaf pan with cooking spray and set aside. In a large bowl, stir together all of the ingredients until just combined
In a large mixing bowl, combine the flour and salt. In a small mixing bowl, stir together 300 grams (about 1 1/4 cups) lukewarm tap water with the sourdough starter, then pour the mixture into the bowl with the flour mixture
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