PKD Recipes

Some differences when using spelt:
When incorporating spelt into an existing recipe, reduce the liquid by 10-15%. For non-yeasted bread reduce the knead time by ⅔ and allow 30 minutes rest at least for full development. I find the time and patience needed for baking non-yeasted spelt bread so very relaxing.

CAUTION With PLD yeast can be harmful. To avoid this try baking on a bio-dynamic flower day and using some left over chef from bread baking.
Ingredients
1 Tablespoon Chef (or 1 tsp Sekowa Bachferment yeast)
¼ C warm water
1 C spelt flour
½ tsp Himalayan salt
½ tsp tupelo honey
Preparation
Dissolve Sekowa yeast in warm water. Add honey and stir until dissolved. Let sit for 5 minutes until water is frothy.

Combine salt and spelt in a bowl. Make a small depression in the middle of the flour and pour in the yeast mixture. Slowly add additional flour until well kneaded. Coat large bowl with olive oil and place dough in bowl. Turn dough around so all is coated.
Allow to rise in a warm place for about 3 hours, or until it has doubled in size. Once doubled in size, roll out in a rope, and pinch off 10-12 small pieces. Form pieces into balls. Place balls on floured surface.

Preheat oven to 500º. While oven is heating, let balls sit covered for about 10 minutes. Preheat your baking stone. Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.

Bake each circle for 4 minutes or until the bread puffs up. Turn over and bake for 2 additional minutes. Remove each pita with a spatula and add additional pitas for baking. Take spatula and gently push down puff. In order to remain soft, immediately place in storage bags.