Hello everybody, it’s Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, retarded spelt bread (with special kneads). It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Combine all of the ingredients, separating the yeast and salt until the water is added. The flour in this bread is mostly not strong so gluten development is important. We always bake fresh to order and ship on the same day.
Retarded Spelt Bread (with special kneads) is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Retarded Spelt Bread (with special kneads) is something which I have loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can have retarded spelt bread (with special kneads) using 6 ingredients and 18 steps. Here is how you can achieve it.
The ingredients needed to make Retarded Spelt Bread (with special kneads):
- Make ready 300 g very strong white flour
- Prepare 550 g spelt flour
- Take 17 g salt
- Take 200 g sourdough starter
- Get 525 ml water
- Get 9 g active dried yeast
The bread speaks for it's self! The people and the food, fantastic. The willingness to do special order loaves is a big bonus to me, I have a problem finding spelt breads and can get it baked at Bread Kneads! A must :) All About Challah - Jewish Shabbat Bread.
Instructions to make Retarded Spelt Bread (with special kneads):
- Combine all of the ingredients, separating the yeast and salt until the water is added
- Knead really well - its a wet dough so will benefit from being left to rest for short breaks and stretching/folding
- Cover and leave in the fridge over night
- The next morning, scrape out the dough onto a surface and divide into two. I like to wrap one portion in cling film and freeze.
- Stretch out the dough to a rough rectangle or square shape
- Fold over the left and right sides, then the top and bottom
- Continue to go around the sides of the dough, pulling the corners up and round, creating surface tension on the other side and a seam
- Flip the dough over onto a lightly floured surface and quickly shape into a tight ball with your hands
- Place the dough in a well floured proving basket and cover
- Put the basket in the fridge overnight or all day
- Preheat oven to 240 C for 30 mins
- Turn out the dough onto your baking surface and score with a razor blade
- Throw a cup of water into the bottom of the oven
- Quickly put the dough in and shut the door
- Turn down to 210C
- After 20 mins turn down to 190C
- After 15 more mins, turn off the oven and make sure the bread has come away from the baking surface (you can put it on the oven rack now)
- Bake for a final 10 mins in the residual heat. Then its done.
Challah is a special Jewish bread that is traditionally eaten on Shabbat and Yamim Tovim (Holidays). It has no yeast and doesn't require kneading. It's essentially a quick bread, but it can be used in any way you would use a regular loaf of bread. The weather also plays big in making bread and the altitude at which you live. Friday is my day to make pizza and make fresh dough.
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