Photo from when I bartered with bread in Fort Collins, CO.
Tip: When you add your water, make it on the hot side of warm. When you add flour the temperature will cool down for germinating the yeast.
Wheat or Spelt Bread
6c. very warm water
2/3 c. olive oil
2 T. sea salt
1 cup cane sugar (I use sucanat)
1/4 cup vinegar (optional for texture)
3 Tablespoons vital gluten (optional for texture)
3 Tablespoons yeast
15+ cups wheat or spelt flour
- Add warm water, oil, salt, sugar, vinegar and vital gluten to a bowl and whisk them together.
- Add 6 cups of flour to the bowl and stir until it is mixed in, which activates the natural gluten (3 minutes by hand, 1 minute with a mixer).
- Add the yeast and stir it in.
- Begin adding in the flour 1 cup at a time until the mixture is holding together and is barely not sticky anymore. (stops sticking to the sides of the bowl if using a mixer)
- Knead for 8-10 minutes by hand (4 minutes on high with a mixer). Do not over mix spelt dough.
- Spread 1/8 cup of olive or coconut oil onto a clean surface.
- Set the dough on the oil and turn until all surfaces are coated.
- If kneading by hand, let the dough raise until doubled covered with plastic wrap or a towel. If using a mixer, skip the first raising.
- Separate the dough into 6 equal parts.
- Shape each loaf into bread pan shape.
- Put each loaf into a bread pan that has been sprayed with oil.
- Punch dough down to fit the pan and be level.
- Spray the tops of the loaves with oil and set aside in a warm place to rise until doubled. You can cover them with plastic wrap if the air is dry.
- Place in the oven at 350 degrees for 24-30 minutes until lightly browned and hollow sounding when tapped.
- Take the loaves out of the pans and put them on a cooling rack.
- Let them cool completely before cutting for best results but chances are you will need to cut into one right away because it smells so good!!!