This is our standard recipe for simple and delicous bread made with 100% sprouted flour. We use spelt flour here in our cafe, but this recipe also works well with other good bread wheats, such as hard red, hard white, red fife, and Kamut.
Ingredients:
- 8 cups sprouted spelt flour (1.24 kg)
- 3 cups warm water
- 1/3 cup olive oil
- 1/3 cup honey
- 5 tsp. yeast
- 1 1/2 tbsp. salt
Directions:
Add all ingredients except flour to the bowl of your stand mixer. Add 310 grams (2 cups) of flour to the bowl and mix for 20 to 30 seconds to just incorporate flour. Add remaining 930 grams (6 cups) flour and knead on low speed for 9-10 minutes. At this stage the dough should have come together, but will still be fairly sticky. Turn off mixer and allow dough to rest for 10 minutes. After resting, knead dough a bit more by running the mixer for a few seconds. Repeat this process once more- leave dough to rest for ten minutes, then knead for a few seconds. After the second rest cycle, turn dough out into a well-greased bowl. The dough may still be a bit sticky, but should be much easier to handle. Cover the bowl loosely with plastic wrap (we like to grease the top of the dough as well to keep it from sticking to the wrap) and place in a warm place to rise for 30 minutes. After rising, divide dough in half. Gently knead/form each portion into a ball, and shape into loaves. Our shaping method is to roll the dough into a rough rectangle, then roll it up like a burrito. Tuck in any loose ends and place seam side down in greased bread pans. Proof loaves for about 1 hour, until they have risen an inch or two above the pans. Bake at 350 degrees until the internal temperature reaches 185 degrees. This should take about 30-50 minutes, depending on your oven. Our commercial convection oven usually gets it done in 30, but home ovens often take longer.
After baking, remove loaves from pans and brush the tops with butter. Cool and wrap closely with plastic wrap to store. Bread can be stored on your counter for a few days, although it is softest when fresh. It also freezes very well. Delicious on breakfast sandwiches, as toast, or dipped in soup.
