Needing the help of an expert bread baker!

[CrunchyChristianMama]

I love the taste of my sandwich bread recipe, but I just can't seem to get it to rise properly.

Here's my recipe:

2/3 C honey
2/3 C olive oil
6 C warm water
3 TB Instant Yeast
1 1/2 - 2 TB Sea Salt
16-20 C fresh ground Spelt
1/2 Cup Vital Gluten

You combine the yeast, water, and 2 cups flour and let it sponge for 15 minutes. Then I add the rest and let my mixer knead it for 10 minutes. I put it in 6 loaf pans in a warmed oven until the look nice and risen. Then I turn the oven on to bake.

They come out of the oven sunken in though instead of nice a puffy! Bread should not be concave! I tried taking them out of the oven once they were risen and then putting them back in to bake, but I got the same result. What am I doing wrong?!?

[avendesora]

Try cooling everything down. I read recently that the dough shouldn't get much warmer than 72-74 degrees. I measured the temperature of my home-ground flour and it was 95! So now I cool it down before proceeding. The mixer also warms up the dough further, and then the warm oven... the yeast has exhausted itself before you put it in to bake. Try to monitor your temperatures, and then the yeast won't be overspent.

Aven

[LemonPie]

I've never baked with spelt, but that doesn't seem like enough yeast for 16-20 cups of flour to me.

Also, I believe the bread can collapse during baking if it's allowed to rise too high.

[CrunchyChristianMama]

that doesn't seem like enough yeast for 16-20 cups of flour to me

How much would expect me to need? It's a (mostly) gluten free flour and is relatively heavy.

[CrunchyChristianMama]

Try cooling everything down

I didn't even think of that! I would expect since the flour is pretty warm after it's ground and then my oven is definitely warm where I have it rising that it may be pooped out so to speak.

[Mere]

I'm no expert, but that doesn't sounds like enough yeast to me either. The recipe for sandwich bread that I've been using quite successfully calls for 2 1/2t for about 4-5 cups of flour.

[Dandelionkid]

Enough yeast to me- mine is about 13 cups spelt flour and 2 tbsp yeast.. Are you letting it rise too long or not keeping dough moist while rising (question button not working). I make spelt bread weekly using this awesome recipe and it always works out well. I absolutely love it!! Soft and well-risen, really tasty- no need for dough enhancers or gluten. Also I have never controlled my temp- use fresh ground flour and no problem.

http://www.healthbanquet.com/homemade-bread.html

Good luck!

[425lisamarie]

Did you say gluten free? SPlet is NOT close to gluten free, it's a grain high in gluten which is why people bake with it. 3 tblsp yeast is plenty. With instant yeast you get a pretty big oven spring. Take them out of the oven, then preheat FULLY before putting them in to bake. Also I would let them slower rise at room temperature and not too warm in the oven