Spelt white bread ala Bäcker Süpke

I really love Bäcker Süpke’s breads, so I was really excited to see that he posted a spelt bread.
I baked this bread twice and liked it both times. First time i baked it I used baking tins that were too big and therefore got two rather thin breads. Second time I baked the whole dough in one tin but let it rise too long, so it ran down the sides of the tin…
Well, I will bake it a third time for sure. Third time’s a charm, isn’t it?!

Dough temperature should be about 24°C.
Mix all ingredients until smooth, let rise for about 2 hours on your kitchen counter, then put in fridge for about 16 hours.
It will be active and useable for about 2 days.

Dough temperature should be 24 ° C

Kneading: Spelt is quite different to wheat flour. You have to knead it sufficiently, butbe careful to not overknead it. I knead this bread 8 minutes slow and 3 minutes fast. Thus, as a guide.

The dough should be soft. That’s why it is best to bake spelt bread in a baking tin. The protein in spelt does not assume as much water as wheat flour. Thus, there is less water available during baking and the bread will become more quickly dull and stale then normal bread. Therefore Bäker Süpke says: You definitley need a sponge to make a 100% spelt bread.

Let rise for 30 min.

Put in bread tins (it will make two breads or one very large bread). Brush with water. Bake 40 minutes with a lot of steam. 200°C first, then lowering to 180°C.

Oh yes and if you do not goof, like I did and let your bread rise too long, you will really end up with a nice and tasty bread. It was tasty tho but it sure looked ugly! LOL

This bread will be yeastspotted tho at Susan’s Yeastspotting this week.