|Sesame, spelt, semolina and sourdough bread|
|This sesame, spelt, semolina and sourdough bread gives not only great colour but very nutty in flavour too.|
So, I came home with this packet of Spelt and didn't know how to use it. Googled and came this 4S bread from Wildyeast . Another great find.. So this is my take of the 4S bread from wild yeast.
This recipe is from Wildyeast with some modifications;
Yield: 1 kg (two loaves)
Mix plus SF: 1 hour
First fermentation: 2 hours or more
Divide, bench rest, and shape: 30 minutes
Proof: 2 hours or more
Bake: 35 minutes
Desired dough temperature: 76F
100 g white flour
136 g whole spelt flour
236 g semolina flour (coarse)
288 g water
1 g (1/3 t.) instant yeast (optional)
12 g (2 t. table) salt
141 g ripe 100% hydration sourdough starter
28 g (2 T.) olive oil
10 drops of sesame oil
80 g toasted black sesame seeds
1.In the bowl, mix the flours, most of the water, starter, yeast, and salt until well combined. Adjust the water to give the dough a moderately soft consistency. Autolyse 20minutes.
2.Since I don't have a mixer, I did a 20-count Stretch and Fold in the bowl. Took a tea break of another 15 minutes.
3.Add the olive oil and another 20-count Stretch and Fold in the bowl. Let rest for another 10 minutes while preparing the sesame seeds (toast and blend into coarse powder form)
|Black sesame toasted and blended into powder form added into the wet dough|
13.Once the loaves are in the oven, turn the heat down to 450F. Bake for 10 minutes with steam (I used a spray to spray water onto the oven wall, every 2 minute for 10 minutes), and another 20 minutes or so without steam. The crust should be a deep brown. Then turn off the oven and leave the loaves in for 5 minutes longer, with the door ajar, to help them dry.
|Just out of the oven|
|Great looking slices, fantastic when toasted for breakfast and goes very well with cheese too|
Sending this to YeastSpotting giving back to where it was created.
Happy Baking everybody..