Jana's Super Sprout™ Spelt Sandwich Loaves

Ingredients

Dry Ingredients
4 C Super Sprout™ Spelt Flour
3 C Super Sprout™ Whole Grain Wheat Flour
2 T Sea Salt

Wet Ingredients
4 C Warm Water (almost)
1/2 C Honey OR mix of molasses, maple syrup and honey
3/4 C Starter (1:1 hydration)

Directions

Mix Dry Ingredients together. Mix Wet Ingredients together. Add wet slowly to dry. Do 'stretch n fold' kneading.
Cover and either set in refrigerator or on the counter Over-Night.
In the morning 'stretch n fold' to get rid of big holes. Form loaves for each well-oiled 9.25x5.25 pan. Cover with light weight tea towel and put in the oven with the oven light turned on. Let rise (proof) until double. Take out of oven, preheat oven to 350* F. Score top of each loaf and bake for 40 minutes. Enjoy!!

1 C Starter
1 C warm Water
1 T Olive Oil
1 teas. Sea Salt
2 C Super Sprout™ Spelt
2 teas. Italian Seasoning (optional)

Directions

In medium bowl put starter and warm water, mix well.
Separate bowl combine flour, salt and seasoning. Add to Starter Water. Knead adding flour if it's too sticky.
Coat large bowl with Olive Oil, put dough/starter Ball into oiled bowl. Cover with plastic wrap. Let rise in warm (lit) oven for 5 hours.
Oil cast iron skillet (including sides).
Put risen dough ball into greased skillet, press close to edge. Cover with lid, and let rest for an hour.
Preheat oven to 550*F. Remove lid and Add toppings to pizza on stove. Start cooking pizza on Med High heat for 3 minutes. Put in preheated oven for 12 minutes or til golden and cheese melted.
Carefully remove Cast Iron skillet from oven.... Enjoy!

Ingredients:

NIGHT Before Make the Sponge:

1 1/4 C Starter
2 C Super Sprout™ Wheat Flour
2 C Super Sprout™ Spelt Flour
2 C Whole Milk (warmed)
2 T Honey or Coconut Sugar
Next Morning:
Mix the following Dry Ongredients.
1 C Super Sprout™ Wheat Flour
1 C Super Sprout™ Spelt flour
1 1/2 teas. Sea Salt
2 teas. Baking Soda

 

Directions:

Knead together with the 'over night sponge' until soft and not sticky. Let dough rise til double (in lit oven). Usually about 90 minutes. Turn dough onto floured board, pat or roll to 1/2" thick. Cut with 4" biscuit cutter, put circles on parchment covered baking sheets. Cover with towel, let rise 45-60 minutes. Pre-Heat cast iron griddle or skillet (dry). Cook muffins very low heat, 6-8 min/side (flipping to keep from burning).

Ingredients:

4.8 oz (137g) Super Sprout™ Spelt Flour

11.2 oz (317 g) Super Sprout™ Wheat Flour

1 teaspoon salt(7g)

1 1/2 teaspoons instant yeast (4.5 g)

14.5 oz (411 g) room temperature water

 

Instructions: Incorporate all ingredients until combined and mix for 2 minutes. Remove dough to lightly oiled work surface and perform a stretch and fold. Keep covered and continue to stretch and fold every 5 minutes until 4 total stretch and folds have been completed. (These intervals can be extended up to 20 minutes.) After the final stretch and fold, cover and let rise for 60-90 minutes. Shape for sandwich or hearth baking, cover and let rise for 60-80 minutes. For hearth bread, bake at 450°F with steam for 30-35 minutes. For a sandwich loaf bake at 375°F for 45-55 minutes.