SPELT BREAD GLUTEN 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
WHOLEMEAL SPELT BREAD | BREAD | RECIPES | DOVES FARM
Spelt flour can add a naturally nutty, wheat flavour to your baking. Spelt naturally proves and rises more quickly than conventional wheat flour, so bake it as soon as it has doubled in size after its second proving.
Number Of Ingredients 7
Steps:
- Put the flour, yeast and sugar into a large bowl and blend them together. Pour in the water, and when everything looks craggy and lumpy, stir in the salt. Stir in the oil. Using your hands gather everything together into a doughy mass. Knead the dough for 100 presses, in the bowl or on a work surface. Dust lightly with flour if required. Cover the dough bowl with a large upturned mixing bowl and leave it in a warm place for the dough to double in size, which will take about an hour. Rub some oil around the inside of a 1kg/2lb loaf tin. Knead the dough for another 100 presses. Shape the dough and put it into your prepared tin. Invert a large mixing bowl over the tin and leave it to rise in a warm place for 35 minutes. Pre-heat the oven. Remove the inverted bowl and bake the loaf for 40-45 minutes. Turn the bread out of the tin, tap the base and if it sounds hollow the bread is cooked. Leave to cool on a wire rack.
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