From my story “How’s that spelt?”
½ cup warm water
1(1/4 ounce) package active dry yeast
½ tsp granulated sugar
1 cup unbleached all-purpose flour
½ cup spelt flour
Generous pinch of salt
2 tablespoons extra-virgin olive oil, plus more for greasing bowl
In the bowl of a stand mixer fitted with the dough hook, stir together the yeast, sugar, and warm water. Let stand until foamy, about 15 minutes.
Add the flours, salt, and oil to the yeast. Start the mixer on low, and mix together to form a soft dough. Continue mixing so that the mixer kneads the dough until smooth and it stops sticking to the sides of the bowl, about four or five minutes.
Grease a large mixing bowl with oil. Place the dough in the bowl, turning it slightly to make sure it is thoroughly coated with oil. Cover with plastic wrap and set aside in a warm place to rise until approximately doubled in bulk, about one hour.
Line a baking sheet with parchment. Turn out the dough onto a lightly floured surface and knead several times to remove the air from the dough. Cut the dough into six equal pieces. (I used a scale.)
Roll each piece into a 16-inch rope. Fold each role in half, then twist the halves together. Transfer to the baking sheet and cover with plastic wrap or a damp dishcloth. Set aside to rise until doubled in bulk, about 45 minutes.
Bake in a pre-heated 475˚F oven for about 15 minutes, or until golden. Cool slightly before serving.
*Adapted from La Cucina Italiana, November 2011, ©2011 Quadratum Publishing USA, Inc. www.LaCucinaItalianaMag.com