Honey Spelt Bread

Preparation info

  • Difficulty

    Medium

  • Dough Yield: About

    23

    loaves at 1.5 lb each

Appears in

Bread

By Jeffrey Hamelman

Published 2004

  • About

Responding to Customer Requests for bread made with spelt flour, we developed this Honey Spelt Bread in the King Arthur Flour Bakery. In terms of mixing and fermenting characteristics, we find the spelt flour performs similarly to whole-wheat flour. However, since spelt tends to be cultivated in small quantities in North America, and is generally processed at comparatively small mills, it is not uncommon to see a fair variability in its performance. Slightly reduced mixing time might be indicated, so observe closely as the dough develops, and if it reaches peak strength with less mixing than listed in this formula’s method, by all means turn the mixer off! For a 100% spelt bread, use white spelt in place of the bread flour.

Pre-Fermented Flour: 25%

Ingredients

Overall Formula

U.S. Metric Home Baker’s %
Whole-Spelt Flour 15 lb 7.5 kg 1 lb 8 oz 75 %
Bread Flour 5 lb 2.5 kg 8 oz 25 %
Water 14.4 lb 7.2 kg 1 lb 7 oz 72 %
Salt .4 lb .2 kg .6 oz 2 %
Yeast .25 lb fresh .125 kg, fresh .13 oz, instant dry 1.25 %
Honey .8 lb .4 kg 1.3 oz 4 %
Total Yield 35.85 lb 17.925 kg 3 lb 9 oz 179.25 %

Pâte Fermentée

Whole-Spelt Flour 5 lb 2.5 kg 8 oz (1⅞ cups) 100 %
Water 3.25 lb 1.625 kg 5.2 oz ( cup) 65 %
Salt .1 lb .05 kg .2 oz (1 tsp) 2 %
Yeast .01 lb, fresh .005 kg, fresh tsp, instant dry .2%
Total 8.36 lb 4.18 kg 13.4 oz

Final Dough

Whole-Spelt Flour 10 lb 5 kg 1 lb (3⅝ cups)
Bread Flour 5 lb 2.5 kg 8 oz ( cups)
Water 11.15 lb 5.575 kg 1 lb 1.8 oz ( cups)
Salt .3 lb .15 kg .4 oz (2 tsp)
Yeast .24 lb fresh .12 kg, fresh .13 oz, instant dry ( tsp)
Honey .8 lb .4 kg 1.3 oz (1 T Plus tsp)
Pâte Fermentée 8.36 lb 4.18 kg 13.4 oz (all of above)
Total 35.85 lb 17.925 kg 3 lb 9 oz

Method

  1. Pâte Fermentée: Disperse the yeast in the water, add the flour and salt, and mix until just smooth. Cover the bowl with plastic and let stand for 12 to 16 hours at about 70°F. Alternatively, remove a portion from a previous mix for use as pâte fermentée. In this case, refer to “Preparing the Pre-Ferment,”, for correct handling of the pre-ferment.
  2. Mixing: Place all the ingredients except the pâte fermentée in a spiral mixer. Mix on first speed for 3 minutes in order to incorporate the ingredients. As the dough is coming together, add the pâte fermentée in chunks. If necessary, correct the hydration by adding water or flour in small amounts. Finish mixing on second speed for 3 minutes. The dough should have good body and supple strength at this point. Mix 30 to 60 seconds longer if the dough seems to lack adequate strength. Desired dough temperature: 75°F.
  3. Bulk Fermentation: 2 hours.
  4. Folding: Fold the dough after 1 hour of bulk fermentation.
  5. Dividing and Shaping: Divide the dough into 1.5-pound pieces (or larger, as desired). Preshape into rounds. When sufficiently relaxed, shape into round or oval loaves. Place them either into floured bannetons or between folds of floured baker’s linen, and cover with plastic. The bread can also be baked in loaf pans or shaped into rolls.
  6. Final Fermentation: About 1 hour at 75°F.
  7. Baking: Place the risen loaves on the loading conveyor or peel. Slash as desired. Presteam the oven, load the bread, and steam again. Bake in a 450°F oven, opening the vents once the bread shows color, in order to finish the bake in a drying oven. Round loaves scaled at 1.5 pounds will bake in approximately 38 minutes. The honey contributes color to the bread, so if the loaves are darkening too quickly, lower the oven temperature by 10° or 20°F.