Whole Spelt Bread
- 3 1/2 cups Organic Meadow milk, warmed
- 2 tsp Organic honey
- 2 tbsp Organic yeast
- 9 cups Organic whole grain spelt flour
- 2 tsp Salt
- 1/2 cup Organic sunflour seeds
Dissolve honey in 1 cup of the warm milk.
Sprinkle yeast over, allow to proof in warm place for 10 - 12 minutes.
In a large bowl, mix flour, salt and sunflower seeds. Stir in proofed yeast mixture and remaining 2 1/2 cups warm milk. Oil hands and knead dough on lightly floured surface for 6-10 minutes. Form into a ball and place in oiled bowl. Cover with a damp tea towl, set in warm place to rise until doubled in bulk (about 60 minutes).
Punch dough down, knead for 3-5 minutes, form into 2 loaves and set in greased bread pans. Cover with damp tea towel, set in warm place to rise again untril doubled in bulk (about 30 minutes).
Brush with tepid water, bake on lower rake of a 450 degrees ferinheight oven for 15 minutes. Decrease heat to 350 degrees ferinheight and continue to bake for another 45minutes.
Makes: 2 loaves