Recipe of Lecithin In Bread Dough

Spelt Pizza Dough

First, lecithin is a natural preservative and will add shelf life to whatever you're baking or cooking.

Recipe Summary Spelt Pizza Dough

The 'ancient grain' spelt is related to modern wheat, but it's actually an entirely different species. From what I hear, it's easier to digest, higher in protein and fiber, and to me at least, has a much better flavor and texture than other whole-wheat flours. Top with favorite pizza toppings!

Ingredients | Lecithin In Bread Dough

3 cups sprouted spelt flour, or as needed, divided

1 cup warm water (100 to 105 degrees F/38 to 41 degrees C)

2 teaspoons honey

1 (.25 ounce) package active dry yeast

1 tablespoon extra-virgin olive oil, plus more for drizzling

1 teaspoon kosher salt

Directions

Whisk 1 cup flour, water, honey, and yeast together in a bowl. Let stand until yeast softens and mixture is bubbly, about 20 minutes.

Stir remaining flour, olive oil, and salt into yeast mixture. Beat mixture in a bowl with an electric mixer fitted with a dough hook attachment, adding more flour as necessary, until a soft and tacky dough forms, 3 to 4 minutes. Place dough in mixing bowl with a little olive oil, cover bowl with a plate, and let rise until doubled in size, 90 minutes.

Punch dough down and transfer to a lightly floured work surface. Divide into 4 balls; cover each and let rest until dough rises slightly, 30 to 45 minutes. Roll into desired shapes and thickness.

Info | Lecithin In Bread Dough

prep: 15 mins additional: 2 hrs 20 mins total: 2 hrs 35 mins Servings: 4 Yield: 4 servings

TAG : Spelt Pizza Dough

Bread, Pizza Dough and Crust Recipes,