This is the most versatile dough I have ever used. And to be quite honest it has taken me years to figure out just how versatile. This has been my go to bread recipe for as long as I can remember but only recently I have experimented using it for a number of different things. Pizza, bagels, naan, bread, focaccia and buns.
So yummy, so simple, so resilient.
Recipe: (makes two loaves of bread)
- 21 oz whole spelt flour
- 2 tsp active yeast
- 2 tsp salt
- 2 TBS coconut sugar
- 2 TBS oil
- 14 oz warm water
I use a scale as it makes it so much more precise and easier than measuring cups. Often times I double the recipe to make a few loaves of bread and/or focaccia.
Method:
- Mix.
- Cover.
- Let rise in a warm place for 2 hours.
- transfer dough to whatever prepared pan you are using (depending on what you are making).
Bread:
- Generously oil bread pan.
- Let rise for 1 hour.
- bake at 450’ for 20-22 minutes.
*My trick to making sure it doesn’t stick to the pan is to oil it and then sift a little flour on top of the oil before putting the dough in.
Pizza:
- Generously oil skillet or baking sheet.
- Spread dough.
- Let rise for 1 hour.
- Put on your toppings.
- Bake at 450 for 22-25 minutes.
Buns:
- Rip piece of dough off.
- Mold it onto oiled pan.
- Let rise for 1 hour.
- Bake at 450 for 17-21 mins.
Bagels:
- Same as buns but shape like a bagel either on a sheet pan or a fancy pants bagel pan and top with your fav toppings.
Naan:
- Heat skillet to medium heat.
- Generously cover with coconut oil.
- Oil our hands and grab a small ball of the dough.
- Stretch until it just can’t stretch. anymore. Some small tears are fine.
- Carefully put it in the hot oil.
- Cook for 1 minute on each side.
- Enjoy it with my Sweet Potato Red Lentil Curry!
Enjoy! And tag me with your creations. Can’t wait to see what you come up with!
