Spelt is  a great grain/flour to use. It replaces white four in recipes much easier than wheat flour. It’s naturally lower in gluten content, and provides a variation of nutrients than wheat.

100% Spelt Bread

(Makes 3 loaves)

3 cups warm water
1 1/2 Tbsp yeast
1/3 cup sugar
1/2 Tbsp salt
1 1/2 Tbsp lemon juice
1/3 cup oil
Spelt flour

Dissolve yeast, water and sugar, let sit 3 minutes. Add salt, lemon juice, and oil. Add spelt flour until the dough is no longer sticky. Knead to develop the gluten. Depending if you knead by machine or hand, it may take 4-6 minutes. Over-kneading spelt bread will cause it to be dry. Place in a slightly greased bowl, cover, let rise until it doubles in volume (about 1hr). Punch down, let rise another 30-45 min until it has risen again. Punch down, divide into 3 sections, shape into loaves. Place in greased bread pans, cover and let rise until doubled. Bake at 375 for 25 minutes or until golden brown. Cover the tops with foil paper towards the end of cooking time if the crusts get darker than desired. Cool completely on cooling rack. Freezes well! When thawing out, remove loaf from bag so the moisture doesn’t make bread soggy.

VARIATIONS:
Adding ground flax, or multigrain mix in the dough is a wonderful healthy addition!

Ways to shape the bread:

Kaiser buns
Tear-apart bread

Click here to read how different areas/elevation affect bread recipes.

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