Ingredients
- 4 ½ level cups of Whole Wheat Spelt flour
- 2 level teaspoons Sea Salt
- 2 level teaspoons Dry Yeast (Perfect Rise from Le Saf)
- 1 ¾ cups of water (60˚)
Instructions
Place flour, salt, and yeast in a mixing bowl and begin mixing at low speed (#2 on a Kitchen Aid Mixer). Slowly, add the 60˚ water to the dry ingredients and mix for 5 minutes. After 5 minutes, stop mixer and scrape sides and bottom of mixing bowl, loosening all dry ingredients and working back into dough with a scraper. Start mixer again and increase speed to medium speed (#4 on a Kitchen Aid Mixer) and mix for 2 minutes. After 2 minutes, stop mixer and take the temperature of the dough. If dough is between 72˚ F and 80˚F, remove dough from mixing bowl and place in a bowl lightly dusted with flour. The dough should be stiff or feel very firm but moist (not wet!). Cover bowl with plastic and set aside in a location that maintains a temperature of approximately 75˚F (plus or minus 3 degrees). Let dough rise 1 ½ hours. Gently fold the dough and shape into the shape of a baking pan (do this while still in the bowl). Remove the shaped dough and place it in the baking pan. Cover with plastic wrap and let dough rise again, out of any drafts for 1 hour. Lightly dust the top of the dough with flour and score with a razor blade down middle of the dough. Place in a preheated 450˚ F. oven and bake for 40 minutes. Remove from the oven and cool on a baker’s rack.
