- 3 cups sifted spelt flour + more for dusting
- 3/4 Tbsp dry active yeast
- 2 tsp salt
- 1/4 cup dried or fresh chopped herbs (I used a mix of both)
- 1 1/2 cups room temp. filtered water
- 2 tsp The Maple Guild Grade-A Golden maple syrup
Herbed Dutch Oven Spelt Bread
From the chef: “[This bread is] fermented which means it’s extremely easy and requires absolutely no kneading. You will need patience though as the ideal time for this to ferment and do its thing is 24 hours. Maple syrup is the perfect addition to help the fermentation process while the hint of sweetness rounds out the flavor perfectly!” - Chef Bai
Developed by Chef Bai of chefbai.kitchen
- Make sure you use yeast that hasn’t been opened for a long time and is well within the expiration date as this will insure that its still “living”.
- Sifting the flour in a fine mesh strainer after you measure it out before you add any other ingredients will make sure that the flour gets evenly distributed within the bread and will help get those gorgeous “holes” in the bread.
- Don’t forget salt, seriously this is important.
- Use fresh or dried herbs, fresh will have more of an herbed flavor but it depends on what you want.
- Make sure to use lukewarm water – not hot and not cold!
- Level off the cups with a knife to be exact.
- Trust the fermentation process!
- Sift your flour into a large bowl.
- Add the herbs, yeast and salt. Mix well
- In a mason jar, or different bowl, add the water and maple syrup and stir until maple syrup is dissolved.
- Slowly add the maple water mixture to the flour mixture, stirring with a wooden spoon
until combined. This should be wet and not totally look like a dough yet.
- Cover the top of the bowl with reusable tops or plastic wrap.
- Let it sit out on the counter away from sunlight for 24 hours.
- After 24 hours it should have doubled in size and have some little holes on the top.
- Put your empty dutch oven (any ceramic or cast iron 5 qt pot) into your oven. Preheat oven (with dutch oven inside) at 450º. This will allow your dutch oven to heat up with the oven.
- Remove the cover of your bowl and dust your hands with flour.
- While still in the bowl, gently form the dough into a ball. If its sticky just keep dusting it with flour.
- Carefully remove the dutch oven from the oven and line with parchment paper.
- Drop your dough ball into the dutch oven and cover.
- Bake for 30 minutes covered and then 15 minutes uncovered.
- Remove from the oven and pull the bread out immediately with the parchment paper. The paper cools really fast so it shouldn’t be a problem pulling out of the dutch oven.
- Let it cool completely on a cookie rack and enjoy!