|
Ingredients
3 1⁄3 C Spelt flour, sifted well
1¼ C Filtered water, warm to the touch
2⁄3 C Olive oil
2 Tbl Fresh herbs, minced
(try sage, parsley, basil & thyme)
¼ C Corn meal
1 Tbl Dry active yeast
1 Tbl Garlic, minced (optional)
1 tsp Sea salt, or to taste
1 tsp Sucanat
¼ tsp Black pepper, ground to taste
Loving preparation
1. Preheat oven to 375°. Place herbs in a small mixing bowl with olive oil, salt , pepper and crushed pepper, mix well and allow to sit for 20 minutes or longer.
2. Place sucanat and warm water in a large bowl, whisk until sucanat dissolves and add yeast.
3. When yeast starts to bubble, add the oil herb mixture and whisk well. Slowly add flour and corn meal and knead into a ball. Cover bowl with towel. When ball doubles in size, thump down, gently knead into a ball, re-cover with towel and let rise again to twice its size.
Variations :
~ Pizza - roll onto a well oiled baking sheet or pizza pan. Bake until top is golden brown, approximately 15 minutes, top with desired topping and bake until topping is cooked.
~ Homemade Spelt Rolls - divide dough into 6-8 equal parts, place on well oiled or parchment
paper-lined baking sheet and bake until golden brown, approximately 15 minutes.
~ Breadsticks - divide dough into 12 equal portions, roll on a cornmeal dusted surface to
form pencil-shaped rolls. Baste with Basting Sauce (page 196 of our cookbook) and minced garlic. Bake until
golden brown, approx. 10 minutes.
|
