Spelt Wholemeal Bread

by - December 26, 2018

Spelt Wholemeal Bread

Spelt Wholemeal Bread

Spelt Wholemeal Bread


I wanted to use up the wholemeal and spelt flour that I had, so I mixed them together to make a Spelt Wholemeal Bread.  This time I used a straight dough method. Surprisingly the bread turned out very soft and moist.  It stayed moist even after 2 days.  

Baking bread is usually a process that takes about 3 to 4 hours and you can't usually leave the house. One way,  if you do need to go out and run some errands, is to leave the bread dough in fridge for final proofing after shaping.  After few hours upon your return, just remove out the bread dough from the fridge and bake straight away if it is already risen and doubled in size.  Otherwise, just leave it out for about 30 mins or more until double in size.  I left this bread in the fridge for final proofing as I was having a busy day.  After 3 hours, I removed it from the fridge and waited until it doubled in size before baking.

I have another Wholemeal Bread recipe that you may like to try too.

It is advisable to read the following notes before starting baking.

GENERAL NOTES:

KNEADING TIME
For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.

OVER KNEADING
Some have experienced the dough breaking during the second proofing.  If that happens it is due to over kneading.  Please stop the machine and check your dough during the final cycle of kneading to ensure that you don't over knead. Every machine is different and there is always a chance of over-kneading when using a machine. You may need to adjust this timing and stop as soon as you reach the window pane stage.

FLOUR
The right flour plays a very important role in bread making.  Usually bread flour content around 11.5 - 13.5% protein, while high gluten flour is around 13.5 - 14.5%.  All purpose flour content less protein around 9 - 11%.  To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking.  Sources from here and here.

HYDRATION
The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently. 

PROOFING
Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.  
If you are unable to judge by just looking at the dough, you can do the finger poke test:
  1. First Proofing:
    • Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger.  If it bounces back immediately without any indentation then it needs more time.
    • If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.  
    • If it bounces back just a little, then the dough is ready to be punched down and shaping.
  2. Second Proofing:
    • Lightly press the side of the proved dough with your finger.  If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
    • If the indentation stays and it doesn’t bounce back, it means it has been over proved.
    • If the indentation slowly bounces back and leave a small indentation, it is ready to bake. 
    • There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring. 
WRINKLE TOP OR SHRINKING
If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof your dough until it just reaches or is slightly below the rim of the pan.

BAKING
Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Recipe - Spelt Wholemeal Bread 

Yields: 2 loaves

INGREDIENTS

270g bread flour (I used Japan High Gluten Flour)
170g spelt flour
100g wholemeal flour
2 tsp instant yeast
3 tbsp (30g) brown Sugar
1 ½ tsp Salt
20g butter
20g corn oil or olive oil
200g full cream milk
100g water

Utensil:  2 Loaf pan (8" X 3" X 3")

METHOD:
  1. Add all ingredients into the bowl of stand mixer. Using the dough hook on a stand mixer, knead until the dough comes together and achieve window pane stage (when stretch the dough you should be able to see thin membrane). It takes around 10 to 15 minutes. If the dough is too dry, add 1 tablespoon of water at a time. Some bread flour absorbs more water.
  2. Let the dough rise in a warm place for 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.
  3. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 4 equal portions.  Please use a kitchen scale if you want to be exact.  Form each portion to a strand/long log. Roll out each dough with a rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed.  Place all dough in the prepared loaf pans.
  4. Let it rise for another 50 - 60 minutes until double in size.
  5. Fifteen (15) minutes before baking, turn on the oven to 190C. Bake in a preheated oven for about 25 to 30 minutes or until golden brown.
  6. Remove from the oven and transfer onto a wire rack. Let cool completely before slicing.

You May Also Like

2 comments

  1. May i know what is this flour spelt 170gm

    ReplyDelete
    Replies
    1. Hi Annie,

      Thank you for your question. Spelt is a cereal grain in the wheat family, but it is not the same thing as wheat. You can refer for more details at the below link:
      http://bakingbites.com/2008/04/what-is-spelt-flour/

      You can get it from House of Ingredients or Bake with Yen in Kuala Lumpur or off the Supermarket shelf.

      Cheers :)

      Delete

-->