* Exported from MasterCook *
Bread, Sourdough Spelt Fast No-Knead
Recipe By : Mary
Serving Size : 8 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fatfree Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sourdough starter -- Fed
1 cup water -- Filtered
3 cups spelt flour -- Organic whole grain
1 teaspoon sea salt -- Fine ground
Spelt flour makes a great tasting bread with a sweet nutty flavor.
video at
https://marysnest.com/recipe/sourdough-spelt-bread-step-by-step-fast-no-knead-recipe/
Prep: 10 mins
Cook: 40 mins
Total: 1:50
Measure 1/2 cup sourdough starter into a bowl and add 1 cup water. Mix well.
In a second bowl, add 3 cups spelt flour and the salt. Whisk well to
distribute the salt with the flour.
Pour the starter mixture into the bowl with the flour and salt.
Use your hand to mix well in a roughly formed ball.
Cover the bowl with a towel and allow to rest for 30 minutes.
Remove the ball from the bowl and fold over a number of times and
then form into a round. (See video)
Cover a baking sheet with parchment paper and dust with flour. Place
round on the covered baking sheet. Dust the top of the dough with
flour, cover with a cloth, and allow to rise 1 1/2 - 2 hours until
double in size.
While the dough is rising, place your Dutch oven with lid into your
cooking oven and preheat oven to 500F.
When the dough has doubled in size on your covered baking sheet,
remove your Dutch oven from your cooking oven. Your Dutch oven will
be hot, so use potholders and be careful. Remove the Dutch oven lid.
Lift parchment paper with dough on it and place the paper and dough
into your Dutch oven. Place the lid back on and transfer your Dutch
oven back into your cooking oven.
Bake bread in your covered Dutch oven for 30 minutes.
Next, remove lid from your Dutch oven and allow bread to continue
baking inside your cooking oven for 5-10 minutes more until golden brown.
Using pot holders, remove your Dutch oven from your cooking oven, and
then continuing to use pot holders, remove bread from your Dutch oven
by lifting it out using the parchment paper.
Transfer bread on parchment paper to a cooling rack.
Allow bread to cool, then slice with a serrated knife, and enjoy with butter.
S(Internet address):
https://marysnest.com/sourdough-spelt-bread-step-by-step-fast-no-knead-recipe/
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Per Serving (excluding unknown items): 161 Calories; 1g Fat (6.8%
calories from fat); 5g Protein; 31g Carbohydrate; 5g Dietary Fiber;
0mg Cholesterol; 236mg Sodium. Exchanges: .
NOTES : 2021 - 0205