HOMEMADE SPELT BREAD RECIPES
SPELT BREAD RECIPE - FOOD.COM
This is my Grandad's recipe for bread, normally it calls for half white flour and half whole wheat flour, but as my son has a wheat allergy, I substituted both flours for Spelt flour. Spelt flour is an ancient grain and can be used in place of white flour. It can be found in most Health food stores. Enjoy! Editor's Note: Spelt is an ancient wheat that has recently been marketed as safe for wheat-allergic individuals. Wheat-allergic patients can react to spelt as they do to common wheat. Please consult with your health care provider to ensure spelt is appropriate for you.
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 3 loaves
Number Of Ingredients 7
Steps:
- In a cup, combine 3/4 cup of warm water, 1/4 cup of honey and 2 tbsp of yeast. Set aside.
- In a large bowl, combine 2 2/3 cup of warm water, salt and oil.
- Add half flour and yeast mixture.
- Stir well.
- Add remaining flour and knead for about 8 to 10 minutes.
- Preheat oven to 200 degrees Fahrenheit (95C) and then turn off.
- Grease an ovenproof bowl and place dough in it. Let rise in oven. Punch dough down.
- Divide into three, place into three greased loaf pans, poke holes in loaves and let rise again.
- Bake 425 degrees Fahrenheit (220C) for 20-25 minutes.
Nutrition Facts : Calories 472.6, FatContent 41.4, SaturatedFatContent 5.4, CholesterolContent 0, SodiumContent 2338.8, CarbohydrateContent 26.6, FiberContent 2.2, SugarContent 23.2, ProteinContent 3.3
HOMEMADE SPELT BREAD RECIPE - FOOD.COM
A light and delicious alternative to store bought breads. Keeps for at least a week... if it lasts that long! Note: Spelt bread dough is softer and a little stickier than wheat dough, so take care not to add too much flour when kneading. One rise in the bowl and one after forming will produce the best results. Avoid quick rise yeast!
Total Time 2 hours 20 minutes
Prep Time 2 hours
Cook Time 20 minutes
Yield 3 Loaves
Number Of Ingredients 10
Steps:
- Preheat oven to 200 degrees Fahrenheit (95C) and then turn off.
- Oil or grease 3 loaf pans and set aside.
- In a bowl, stir 3/4 cup of warm water, 1/4 cup of honey and 2 packages of yeast to dissolve. Set aside.
- In a large bowl, mix together 2 2/3 cups of warm water, salt and oil. Optionally, add rosemary and/or oregano.
- Add the yeast mixture into the large bowl, along with half of the spelt flour (4.5 cups).
- Stir well to combine.
- Add remaining spelt flour (4.5 cups) and knead until well combined, 5-7 minutes. If your mixer has a dough-hook attachment, knead on low speed.
- Grease an ovenproof bowl and place dough in it. Let dough rise in oven for ~45-60 minutes. Punch dough down. Do not over-rise! Spelt flour dough does not benefit from rising “until double in size”. A rule of thumb is a rise of 1 1/2 to 1 3⁄4 times the original dough volume.
- Remove dough from oven and preheat oven to 425 degrees Fahrenheit (220C).
- Divide the dough into thirds and place into three greased loaf pans. Poke holes in loaves and let rise in a warm, draft-free place for ~30 minutes. Rise until the tops of loaves have risen 1⁄2” (1 cm) above the rims of the pans.
- To add shine to the crust, optionally beat 1 egg and brush the top of the loaves before placing in oven.
- Bake at 425 degrees Fahrenheit (220C) for 20-25 minutes, or until loaves have browned and shrunk slightly from the sides of the pan. Loaves will be ready when a toothpick inserted comes out clean.
- Remove from pans and cool on racks. Bread may be frozen when completely cooled.
Nutrition Facts : Calories 463.9, FatContent 41.2, SaturatedFatContent 5.3, CholesterolContent 0, SodiumContent 2337.4, CarbohydrateContent 25.5, FiberContent 1.5, SugarContent 23.2, ProteinContent 2.2
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