A question about a recipe: Soft and Chewy Oatmeal Bread
I have a question about step 2 on the recipe "Soft and Chewy Oatmeal Bread" from WinnieAb. It says:
"As you add the remaining 4 cups of flour (more or less), the mixture will become too difficult to stir by hand, so you can either mix it in Kitchen Aid mixer with the bread dough hook, or you can use your hands to knead in the flour in the bowl. When most of the flour has been incorporated and the dough is no longer sticky, transfer it to a floured surface."
I have used 1/2 bread flour and 1/2 whole spelt and have even added an extra cup of spelt, but this dough is far too wet and sticky to knead. Suggestions? I put the Kitchenaid mixing bowl in the fridge for the moment.
Recipe question for: Soft and Chewy Oatmeal Bread
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There are so many variables that can precipitate the need for more (or even sometimes less!) flour in any bread recipe: humidity of the house, age of the flour, how it's been stored, etc, etc.)
Should I treat this as the first rise, or knock it back and knead it some more?
Thank you so much for the suggestions!
Spelt flour may also be a cause of your troubles -- it develops gluten and absorbs moisture differently from all-purpose flour. If your dough is still sticky after resting, I would advise adding extra all-purpose flour instead of spelt flour.