sprouted spelt sourdough bread

Bring to a boil:
          1/2 c. milk, water or kefir milk
          2 Tbsp. honey 
          1 Tbsp. butter
Let cool to lukewarm and mix in until dissolved.
          1 1/2 tsp. active yeast
In a large bowl, place:
          2 c. Sprouted Spelt sourdough starter 
Add in yeast mix and whisk thoroughly.
Mix in until smooth:
          1 c. Summers Sprouted Spelt Flour
In a small bowl, mix together:
          1 Tbsp. Sucanat or Rapadura 
          1 tsp. salt
          1 tsp. baking SODA
Sprinkle over batter and gently fold in. 

Let sit for 30 minutes in a warm place, covered with a damp cloth. 
Stir into batter in 1/2 c. increments until too stiff to continue:
          1-1 1/2 c. Summers Sprouted Spelt Flour
Turn out on floured board or countertop and knead until dough is satiny
          and smooth, yet slightly tacky, adding flour as needed.
 Place in greased and floured loaf pan and let rise until double in size 
          (about 1 hour). For a round loaf, place in a round casserole dish or
          place on a cookie sheet (loaf will flatten out without containment)
 Bake at 375 for 20 minutes, then turn oven down to 325 and bake 
          for another 30-35 minutes or until loaf is golden and sounds 
          hollow when thumped.
  Turn out on a rack or towel to cool. Rub top with butter for a soft crust.
  Crisp crust is yummy but won’t slice well.

Sprouted Spelt Sourdough Bread

Ingredients
  

  • 1/2 c milk, water or kefir milk
  • 2 tbsp honey
  • 1 tbsp butter
  • 1 1/2 tsp active yeast
  • 2 c Sprouted Spelt sourdough starter 
  • 2 – 2 1/2 c Summers Sprouted Spelt Flour
  • 1 tbsp Sucanat or Rapadura
  • 1 tsp salt
  • 1 tsp baking soda

Instructions
 

  • Bring to a boil: 1/2 c. milk, water or kefir milk, 2 Tbsp. honey, 1 Tbsp. butter
  • Let cool to lukewarm and mix in until dissolved, 1 1/2 tsp. active yeast
  • In a large bowl, place: 2 c. Sprouted Spelt sourdough starter 
  • Add in yeast mix and whisk thoroughly.
  • Mix in until smooth: 1 c. Summers Sprouted Spelt Flour
  • In a small bowl, mix together:  1 Tbsp. Sucanat or Rapadura, 1 tsp. salt, 1 tsp. baking SODA
  • Sprinkle over batter and gently fold in.
  • Let sit for 30 minutes in a warm place, covered with a damp cloth.
  • Stir into batter in 1/2 c. increments until too stiff to continue:  1-1 1/2 c. Summers Sprouted Spelt Flour
  • Turn out on floured board or countertop and knead until dough is satiny  and smooth, yet slightly tacky, adding flour as needed.
  • Place in greased and floured loaf pan and let rise until double in size  (about 1 hour). For a round loaf, place in a round casserole dish or  place on a cookie sheet (loaf will flatten out without containment)
  • Bake at 375 for 20 minutes, then turn oven down to 325 and bake  for another 30-35 minutes or until loaf is golden and sounds hollow when thumped.
  • Turn out on a rack or towel to cool. Rub top with butter for a soft crust.   Crisp crust is yummy but won’t slice well.
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