A thing of beauty in the making....
Cold rise sprouted spelt flour bread!! This is 💗! My tummy doesn't mind this bread... especially using this method!
6- 6 1/2 c. Sprouted spelt flour
1 1/2-2 T pink salt
3c. Warm water (around 110-115 degrees F)
2 scant T. yeast
2 T. of ONE: coconut sugar, organic sugar, OR 1 1/2 T. of ONE: maple syrup, agave or honey. Your choice.
2 T oil (I used coconut) this is optional, but I think it adds a smoothness to the texture, and a ever so slight flavor enhancer... (It adds depth in my opinion)
Mix yeast, and sugar into the warm water... give it a couple mins... to make sure it's nice and fresh... you should see bubbles.
Mix into the flour (start with 6 c...) mix together well... no dry parts... it should still be pretty sticky... but not liquidy... if you need more flour sprinkle in the extra 1/2 c. A little at a time. But you do want a pretty wet dough!
Make sure it's in a nice large bowl or container you can cover... set aside on a counter for about 2 hours... min. Or up to overnight if you want more of a sourdough taste... then pop into your fridge and let it slow rise for 24 hours... you can actually leave it in there for longer (72 hours) or until ready to bake it.
I am prepping this for Shabbat to go with soup! Mmmmmm!!!! #bread #sproutedspeltflour #veganbread #heritagegrains #eatwellbewell #wheatfree #veganbread #homemadebread #coldrisebread #homemade #cookingwithlove #shabbatmeal #breadoflife #wfpbofig #wfmostlypbmama💚🌱 #nourishedliving #cristysnourishedtable