This artisan bread recipe requires spelt flour, rolled rye and molasses. It makes a dark loaf with a crusty outside layer and a tender, soft insides. Though there is molasses in the finished loaf, its flavor is very subtle.
Being able to make this delicious, earthy bread made purchasing a grain roller totally worthwhile!
SPELT AND ROLLED RYE BREAD RECIPE
- 1 C freshly rolled rye
- 1 1/2 C water
- 3 tsp salt
- 1/4 C black strap molasses
- 1/4 C coconut oil or lard
- 1 1/2 C warm water
- 2 Tbs yeast
- 8 C freshly ground spelt flour
Directions: place rolled rye, 1 1/2 C water and 1 Tbs salt in a small pot. Slowly simmer on low heat until a thick paste is made.
Remove from heat and let set for 30 min-1 hr. This allows the rolled rye to absorb more liquid.
Place freshly ground spelt flour in a bowl. Mix in 2 Tbs of yeast and 3 tsp of salt.
Measure out 1 1/2 C very warm water. Place fats and molasses in the water to liquidize.
Mix liquid ingredients into flour and mix with hands. Your dough will be darkly colored and also quite stiff.
Knead it for 3 minutes on an oiled surface.
Grease a large bowl with coconut oil or lard. Plop your dough into the bowl and cover the top with a slightly dampened tea towel.
Let it rise in a slightly warmed oven.
When the dough has doubled in size, gently deflate it and divide into two equal portions. Place in two normal-sized, well greased bread pans.
Lightly grease the tops of each loaf.
Run the tea towel under hot water a second time and wring out once again. Place dough-filled bread pans back in the slightly warm over and cover with the damp towel.
When the dough has risen enough to double in size, remove the cloth. Turn the oven to 375F, leaving loaves to rise in temperature with the oven.
Once 375 has been reached, set your timer for 10 minutes. When those 10 minutes have passed, reduce the heat to 350F and bake for another 25 minutes.
Tap the bread to test. If it sounds hollow, the loaves are done. Remove from the bread pans. Moisten your tea towel a third time and use it to cover the loaves.
When cool, cut into slices and consumed within 5-6 day’s time or freeze immediately.