not so good
in stand mixer bowl
75 ml hand warm water (30 C)
1 TBSP agave
mix with spoon
sprinkle
2.8 teaspoons yeast on the surface
let sit for 10 minutes
needs to get foamy – otherwise, yeast is too old
measure 400 g of spelt flour into the large metal bowl
and 225 g into a smaller bowl
after yeast starts foaming
add
310 g soy milk
3 TBSP olive oil
400g flour
2 tea salt
1 tea brotgewürz
Stir with a wooden spoon until a loose dough forms.
add 225 g spelt flour in smaller batches (1/2 cup at a time)
knead with bread hook
total 8-10 minutes
until a smooth, springy dough forms.
It should be quite smooth and not really sticky. If you’re using a stand mixer, use the dough attachment for this.
Place the dough into a large greased bowl and cover with a tea towel or large plate. Let it rise in a warm, draft-free place for one hour, or until doubled in size. This is called proofing.
When the dough has risen, punch it down gently and place it into a parchment-lined loaf pan
Cover with a tea towel and place the loaf into a warm place
use bread proofing setting on oven
30 minutes,
then
heat your oven to 350F/180C.
Bake 35 minutes