No-Knead Whole Grain Spelt Flour & Oat BreadContributed by: Bob's Red Mill Natural FoodsNo-Knead bread.
DirectionsStep 1Sprinkle yeast over 1/2 cup warm water and allow to proof.In a large bowl, mix boiling water, oats and molasses. When partially cooled, add 4 cups spelt flour, oil and salt. When dough is approximately 110 degrees add yeast/water and eggs. Beat well. Add additional spelt flour as needed for a sticky dough. Refrigerate 2 hours or overnight. Step 2About an hour and a half before you want fresh bread, take dough out of refrigerator and punch down dough. Split dough in two and form into loaves, and allow to rise in lightly sprayed loaf pans until doubled in size (approximately 30 minutes).Step 3While dough is rising, preheat oven to 350°F and bake for about 40-45 minutes. Cool before slicing.Makes 2 loaves (about 26 slices). |
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