- 750 grams Freshly milled Spelt Flour (6 cups)
- 473 grams room temp, filtered water (2 cups)
- 113 grams honey (1/3 cup)
- 75 grams oil (1/3 cup) olive oil, avocado oil, coconut oil
- 6 grams active yeast (2 tsp)
- 12 grams salt (2tsp)
Mix 3 cups flour, water, oil, honey and yeast and let it rest for 30 minutes to an hourIn a mixer - add salt and 1 cup of flour and begin mixing. Continue adding in flour ½ cup at a time. I use a kitchen aid mixer and it took me 15 minutes to knead.Do a window pane test so you will know that your gluten is developed.Shape with my jelly roll method - see my youtube video to see how to do this .Line 2 cast iron pans with parchment paper and place shaped loaves in them. Cover with a towel and let rise to top or 1 inch above. Mine took 1 hour at 73 degrees. Bake 350 for 30 to 35 minutes depending on your ovenInternal temp should read 190 degreesLet sit in pan for 10 minutes and rub with butter on top for soft crustThen shake out of the pan and put on side for one hour covered before slicing into it.