Spelt bread with bageferment

Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Spelt bread with bageferment

1	tbsp	Lemon juice
180	g	Grahams
2	tbsp	Bageferment
2	tsp	Salt
350	g	Wholemeal spelt flour
375	g	Sifted spelt flour
7.7	dl	Water

Instructions for Spelt bread with bageferment

To prepare the Spelt bread with bageferment recipe, please follow these instructions:

You should start by making a "bageferment-grunddej".

Start with making a soft mush of 1.2 dl water (35 degrees) and 50 g of whole wheat flour. Add 2 tbsp bageferment and let dough stand for 1 day at 25-30 degree heat.

Then mix 2 cups water (30 degrees) with 130 g of whole wheat flour and stir the mixture together with the dough. Stir well into the dough so that it will be breezy and style the snug to the begins to bubble (8-12 hours). Bageferment-because the dough is now finished and poured in a glass jar with a lid and store in the refrigerator.

NB! the dough can be stored in the refrigerator for up to 2 months and it is reportedly best after a few days.

Spelt bread consists of 2 phases of a fordej and a bread dough.

Fordej: Tubes 1 ½ dl water (37 degrees hot) and 100 g coarse spelt flour together. Add 2 tablespoons of Bageferment-grunddej and stir so that the air in the dough. style dough lunt covered in 12-16 hours.

Bread dough: 150 g coarse spelt flour, Mix with salt and lemon juice. Add the sifted flour, spelt, fordejen and so much that the dough is still soft (ca. 375 g). Knead the dough thoroughly and let it raise lunt covered 1-2 hours.
Form the dough into a loaf of bread and efterhæv it an hour or so. RIDs the bread and bake it at lower ovnrille.

Bake at 225 degrees 30-40 minutes