Spelt

Bakery mix based on spelt flour for the production of wheat bread with the addition of spelt flour

Spelt is an ancient variety of wheat, very popular in the Middle Ages, which over the centuries has been replaced by species more productive and easier to grow. We are currently observing the return of spelt to our diet due to its beneficial effects on the human body. Thanks to an old recipe we created an exceptional, tasty bread recommended to people caring about their health, wishing to keep their vitality for many years.

Recipe for Spelt Bread

Premix leaven:

Ingredients

Ingredients [g]

MIX

3 000

Water (app.50°C)

3 000

Resting time

3 - 12 hours

Dough:

Ingredients

Ingredients [g]

Premix leaven

6 000

Wheat flour T 750

7 000

Salt

Yeast

300 *

Water

3 000

Dough temperature

28°-29°C

Time of fermentation

30 minutes

Method:

Knead all bread dough ingredients to the desired and uniform consistency. Wait 15 minutes. weigh the chunks, form a loaf and put it to the fermentation chamber. Sprinkle the top surface with water and bran. Cut the loaf at 3/4 of the fermentation time or just before putting it into the oven. Put the fermented loaves into the oven and steam them up.

Baking temperature: 240°C - 220°C

Baking time: approximately 40 minutes.

Recipe for Spelt Rolls

Premix leaven:

Ingredients

Ingredients [g]

MIX

3 000

Water (app.50°C)

3 000

Resting time

3 - 12 hours

Dough:

Ingredients

Ingredients [g]

Premix leaven

6 000

Wheat flour T 550

7 000

Salt

Yeast

400 *

Water

3 000

Dough temperature

26°- 27° C

Method:

Make the dough with a loose consistency. Wait 15 minutes. and then divide it using a divider. Cut the dough chunks and sprinkle them with water and coat with the bran. Place them on the trays and put in the fermentation chamber. At the maximum rise, put the rolls in the oven and steam them lightly.

Baking temperature: 220°C

Baking time: approximately 20 minutes.

*CAUTION! The specified dosage applies only to Perfekta Green yeast. If you use other yeast, the dosage is increased by 25%.