(based on the Tasajara Bread Book)
- 1/2 cup water – blood temperature
- 1/2 cup milk (dairy/ full cream) – blood temperature
- 3 1/2 teaspoons active dry yeast
- 2 – 2 ½ tablespoons honey or rapadura sugar
- 1 egg
- 1 1/2 cups – 195gm unbleached white spelt flour
- 45 gm unsalted butter (soft, at room temperature)
- good pinch sea salt
- 1 cup unbleached white (130gm) or wholemeal spelt flour (145gm)
- 1/2 - 1 cup extra flour for kneading and bring to consistency
Dissolve yeast in the water and milk – allow to sit for about 2 mins or until it begins to look like some action is taking place. It will often begin to look creamy on the surface.
Stir in the sweetening and egg. Add in the 1 1/2 cups flour and mix until a thick batter forms. Cover and let sit in a warm place for 30 mins.
Add butter, salt and remaining 1 cup flour – if you have used wholemeal flour, you may need to add a tiny bit more water – the dough should be moist and look as if it can hold and handle the extra flour you are adding, but not in any way wet. Remember, spelt will relax as it sits and become slightly wetter.
Knead on a floured board, using the extra flour only as needed to keep the dough from sticking to the board or your hands and to have a soft, but strong consistency. Knead 5 – 10 mins or until the dough is smooth and does not readily tear.
Cover and let sit in a warm place for 40 mins. The dough is now ready.