Editing Openai/695183c2-5970-8012-93fd-c2ecbd3274c6 (section)

=== Assistant: Absolutely—here is the doubled version, cleanly scaled and ready to use 👇 ===
Absolutely—here is the doubled version, cleanly scaled and ready to use 👇
(Perfect for 2 sandwich loaves or 1 large Pullman-style loaf.)

==== (⅓ hard white · ⅓ soft white · ⅓ spelt) ====

===== - 2 standard 9×5 loaves OR =====
* 1 large Pullman / 10×5 loaf

==== ### ====
* 720 g total fresh-milled flour - 240 g hard white wheat berries - 240 g soft white wheat berries - 240 g spelt berries

(Mill fine; rest flour 10–15 minutes before mixing.)

===== - 510 g warm water (≈ 71% hydration) =====
* 4 tbsp olive oil or melted butter
* 4 tbsp raw honey or maple syrup

===== - 4½ tsp instant yeast (or 2 tbsp active dry yeast) =====
* 3 tsp fine sea salt

==== ### ====
* Mix flour + water only
* Rest 20–30 minutes (very helpful with spelt)

===== Add: =====
* Honey
* Oil/butter
* Yeast
* Salt

Mix until fully incorporated. Dough should be soft and slightly tacky.

===== - Hand: 8–10 minutes =====
* Mixer: 5–6 minutes (medium-low)

⚠️ Don’t over-knead—spelt gluten weakens quickly.

===== - Covered, lightly oiled bowl =====
* 60–75 minutes, warm room
* Rise to ~1½× volume, not doubled

===== - Divide evenly for two loaves =====
* Shape gently into logs
* Place in greased pans

===== - 30–45 minutes =====
* Dough should rise ~1 inch above rim

===== - 350°F (175°C) =====
* 35–40 minutes
* Internal temp: 190–195°F

Optional: Butter tops immediately after baking.

===== - Cool at least 1 hour before slicing (Fresh-milled loaves finish setting as they cool.) =====

==== If you want, I can: ====
* Increase softness (milk / tangzhong option)
* Make it sourdough or hybrid yeast + starter
* Lower glycemic impact
* Adjust for cast-iron or Pullman lid
* Optimize for freezing or sensitive digestion

Just tell me how you plan to bake or eat it 🌾