Redefine breadmaking: how to create spelt flour bread without yeast, step-by-step

In the realm of breadmaking, spelt flour stands apart as a nutritional powerhouse, boasting a wealth of vitamins, minerals, and fiber. However, harnessing its potential without the aid of yeast can seem like an enigmatic endeavor. Fear not, intrepid baker, for this comprehensive guide will illuminate the path to creating delectable spelt bread that rivals its yeasted counterparts.

Ingredients: The Essential Building Blocks

• 2 cups (250g) whole spelt flour, plus extra for dusting
• 1 teaspoon (5g) salt
• 1 1/2 cups (360ml) lukewarm water

Tools: The Necessary Arsenal

• Large mixing bowl
• Measuring cups and spoons
• Wooden spoon or spatula
• Baking sheet
• Parchment paper

Step 1: Activating the Flour

In a large mixing bowl, combine the spelt flour and salt. Gradually add the lukewarm water while stirring with a wooden spoon or spatula. Continue stirring until a dough forms. The dough will be sticky and slightly crumbly.

Step 2: Fermentation Magic

Cover the bowl with plastic wrap and let the dough rest at room temperature for 12-24 hours. During this time, the natural bacteria in the flour will begin to ferment, creating a sourdough-like flavor. The longer you ferment the dough, the more sour the bread will be.

Step 3: Shaping the Loaf

Once the dough has fermented, it’s time to shape it into a loaf. On a lightly floured surface, gently knead the dough for a few minutes to remove any air bubbles. Form the dough into a round or oval shape and place it on a baking sheet lined with parchment paper.

Step 4: Proofing

Cover the dough with a damp cloth and let it rise at room temperature for 6-8 hours, or until it has doubled in size.

Step 5: Baking

Preheat your oven to 450°F (230°C). Score the top of the loaf with a sharp knife to allow steam to escape during baking. Bake for 30-35 minutes, or until the crust is golden brown and the bread sounds hollow when tapped.

Step 6: Cooling

Remove the bread from the oven and let it cool on a wire rack for at least an hour before slicing and serving.

Step 7: Storing

Spelt bread can be stored at room temperature for up to 3 days. For longer storage, wrap the bread in plastic wrap and freeze for up to 2 months.

Embracing the Art of Sourdough

While this recipe does not require yeast, the fermentation process creates a sourdough-like flavor. If you’re seeking a more pronounced sourdough tang, you can use a sourdough starter instead of water.

Troubleshooting

• My dough is too sticky: Add a little more flour, 1 tablespoon at a time, until the dough becomes less sticky.
• My dough is too dry: Add a little more water, 1 tablespoon at a time, until the dough becomes more moist.
• My bread didn’t rise: The dough may not have fermented long enough. Try fermenting it for a longer period of time.
• My bread is too dense: The dough may have been over-kneaded or not proofed long enough. Try kneading the dough less and proofing it for a longer period of time.

Takeaways: Unleashing the Wonders of Spelt

With patience and a touch of culinary alchemy, you can now create delectable spelt bread without the need for yeast. Its unique flavor and nutritional benefits make it a worthy addition to any kitchen repertoire. Experiment with different flours, fermentation times, and shapes to discover the full potential of this ancient grain.

Frequently Asked Questions

Q: Why use spelt flour instead of regular flour?
A: Spelt flour is more nutritious than regular flour, containing more vitamins, minerals, and fiber. It also has a slightly nutty flavor.

Q: Can I use other flours in this recipe?
A: Yes, you can use other flours, such as whole wheat flour or rye flour. However, the bread may not rise as much if you use a flour that is not as strong as spelt flour.

Q: How long can I store spelt bread?
A: Spelt bread can be stored at room temperature for up to 3 days. For longer storage, wrap the bread in plastic wrap and freeze for up to 2 months.