Ingredients for California Farm Emergency Bread
- 1 cup whole wheat kernels, makes two cups of spelt wheat flour
- 1/2 cup sour dough starter, made from 1/2 cup spelt wheat flour
- 1 1/2 cups spelt wheat flour to make bread dough
- 1/2 Tsp seasalt
- 3 cups cold water
- Equipment: flour, coffee or spice grinder, food processor or blender, oven
- Cost: 12 cents per loaf, 1 cent per slice
Cooking Instructions for making California Farm Emergency Bread
Start making the bread dough with leftover old starter. Make starter for next cycle, 1/2 cup spelt wheat flour, 1 cup water, takes overnight to be ready for next bake cycle.
Use already made sour dough starter to make fresh dough. Grind 1 cup of wheat kernels fine to two cups of spelt flour. Put 1 1/2 cups in bowl with 3 cups water, mix well, add sour dough starter, mix again, let rise under tea towel, sprinkle seasalt on top once it has risen.
When doubled, rub with dry flour, roll into ball, put in breadform, let rise in warm oven, 170F degrees till doubled. Increase oven temperature to 450F degrees, bake 10 minutes, reduce oven to 350F degrees, bake 30 minutes, remove from oven, rest.
Slice in thick slices, 8 to 12 per loaf, not too thin, grandmother called thin slices “ butter thieves”. Enjoy fresh or toasted.
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