Saturday, October 1, 2011

Raisin Spelt Bread

This is adapted from a recipe from King Arthur Flour. I changed it just a bit in order to use some sourdough starter. The original recipe also called for 1/2 cup pecans, but I omitted them since I wanted to be able to send some of this bread with my daughter to preschool and they are a nut-free school.

Raisin Spelt Bread
1 tsp active dry yeast
1/2 cup warm water
1 cup sourdough starter (at 100% hydration)
1 Tbs brown sugar or coconut sugar
1 1/2 tsp sea salt
3 1/4 cups whole grain spelt flour
2 Tbs coconut oil
1 large egg
1/2 cup raisins

sprinkle the active dry yeast over the warm water and let stand a few mins to dissolve. Mix all ingredients in bowl and knead until a soft pliable smooth dough ball forms. Place dough ball into lightly greased bowl and turn to coat all sides. Cover and let rest about an hour, or until dough is puffy (not doubled). Transfer dough to lightly oiled surface and shape into log (I like to fold it letter style, in thirds, if that makes sense). Place into lightly greased loaf pan (8.5x4.5"). Cover and let rise another hour or until just crowning over rim. Bake in preheated 375 F oven for about 30 mins, or until internal temp reaches 190F. Slide knife around pan to loosen loaf and turn out onto wire rack to cool.

Super fantastic served toasted with butter and cinnamon sugar sprinkled on top!

No comments:

Post a Comment