Sour Cream Bread With Sprouted Spelt Flour
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- Опубликовано: 8 сен 2024
- After sprouting spelt wheat and drying it, we mill it into very fine flour and make a loaf of sour cream bread. It is delicious! The recipe is below and could be used for other varieties of wheat as well.
Recipe
3 cups flour (2 cups sprouted spelt flour and 1 cup bread flour)
1 1/2 tsp yeast
1 1/2 tsp salt
Pinch of baking soda
1/2 cup sour cream
3/4 cup water plus more if needed
Mix using the stretch and fold method, shape and bake in a 375°F preheated oven. Complete method is shown in the video. Note that you could use other varieties of wheat flour as desired.
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I made it in muffin tin because I didn’t have bread pan. It’s delicious! Thank you ❤
We used to put a tea towel over the loaf as it cooled. Helped keep a softer crust. Yes sometimes had to butter it too.
Yes--great idea if you want a softer crust.
Oh boy do I love the magnet idea! You always come up with super-duper helps for the kitchen. I’m close to your age and still love learning new “kitchen hacks”. We may have to rename you That Lady with the Magnets! 😜💕
Oh thank you! Jim
Just great! Thank you Jim and Pam.
Thanks for listening, Jim
I have the exact same mill for years now and love it!
Just a suggestion that you may want to try: Using a high sided bowl, like a batter bowl, where the sides rise up close to the spout. I barely have any flour mess at all and have zero fuss with discharge spout extensions, covered bowls, etc. It truly is less fuss and less mess. Just an alternative way to manage the flour.
I did have my Mio mill bind up once when using hard white wheat when I didn’t start it before pouring in the grain, so now I always have it in when pouring in the grains. It won’t hurt the machine at all to do this. Just sharing my experiences.
Thank you for this recipe, I love sour cream in biscuits, so it looks wonderful on n bread!
Thank you for the tips. Jim
Lovely loaf!!! I have the Komo Fidibus Classic and I adore it!! I also have the Ankershrum mixer and I adore it too!!! Especially because I don't use bread flour, I just use 100% freshly milled whole grain flour. I haven't sprouted any grains yet but I've been thinking about it! Great video! I absolutely love using khorasan wheat, or the brand name of a certain type of it Kamut. It lends a beautiful golden hue to the bread and has a lovely buttery taste and makes for a soft fluffy loaf. By the way, you pronounce Kamut Kuh-moo. Kuh as in duh, and moo like a cows sound!!! LOLz 🤣😂🤣 Not trying to be critical or ugly, however, since you and Jim are retired professors I thought you might like to know the proper pronunciation just because. I look forward to your Kamut bread video!!! Brightest Blessings!!! 💜
when I make bread with whole wheats, I add vital wheat gluten, as they are lower....great video, guys! ❤️❤️🌹
So glad you used spelt and I’m looking forward to einkorn whole wheat and AP, thanks for your comprehensive video, much appreciated ❣️
You are so welcome! Jim
I want to try this just the name sounds good
This is my next bread loaf to make - looks easy & delicious. Thank you. 🙂
Hope you enjoy it. Let us know the results. Jim
That looks beautiful and fluffy.
My mouth is watering! So many things I love about this video, including the magnet idea, thorough instructions, and Jim’s comments. 😂
Glad you enjoyed it! Jim
Looks sensational
I do not see a comment. Jim
Thank you so very much for teaching us so much
You are so welcome!
Please make a sprouted grain bread using only the sprouted grain. I would love to see that. (No white flour)
Ooh, that is gorgeous!!
Thank you!
Have you ever tried using powdered freeze dried ingredients just mixed into the dry ingredients? And then just add the extra liquid you would have used for rehydrating them to the liquid ingredients. You could keep part of the water aside to add last to make sure it's not too runny.
Oh yes. I do that all the time. It is very convenient to do it that way.
Do you grease or butter your pan?
Yes, Jim
Love your magnet idea & alas, I too, am directionally challenged. If they paint a house or building, I am undone. Call silver alert. 😂Funny but not funny. 😊
I can do N,S,E,W; but to this day I have to really think before I go Left or Right (and I’m closer to 70 than 60 yrs old)!
@beckyp1958 I am 70! 🫤 😁Thank goodness I have family that will take Mom on a pre-run thru for new appointments. But, I've made it so far. Fingers 🤞 crossed! Have a good day!
@@beckyp1958we're the people the phrase "the OTHER right!" was invented for, lol.
I know which direction is North anywhere in the Central Valley of California. Once I get to the Bay Area, my compass breaks. I never know which way to turn on El Camino Real. That street is cursed for me, lol.
You could write in the flour "north" of your mixed dough NESW (or NWSE) and make a circle with arrowheads in the direction you want to move your dough as you stretch it and place a line through each direction when you finish each of the four stretches. Or you could do the same type of thing on paper. Remember, you have o the the stretching four different times. Jim
I always have to live in a place where there are mountains to the east or I get all turned around!!! LOL
No sweetener, nice!
It didn't need any. It was really good!
Isn't there gluten in all wheat flour?
Here is an article that will help answer your question: www.medicalnewstoday.com/articles/308449#:~:text=Everything%20you%20need%20to%20know%20about%20gluten&text=Gluten%20is%20the%20general%20term,pasta%2C%20bread%2C%20and%20beer.
Sorry butter always goes on when hot, lol
??? Jim