Dad's White Spelt Bread

This bread is a wonderful choice for a wheat-free diet.

Crusty on the outside with a soft texture inside,

it's versatile enough to be shaped into large loaves, mini loaves,

breadsticks or buns.

 

 

 

You'll need: 

 

 

5 1/4 - 7 Cups white spelt flour

1 Tbls. active dry yeast

2 1/4 Cups filtered water

2 tsp. sea salt

2 Tbls. natural sugar or agave nectar (If using agave, use only 2 Cups

water)

1 Tbl. cold pressed, extra virgin olive oil

 

 

1. In large mixing bowl combine 4 Cups flour with 1 Tbl. yeast.

 

 

 

2. In medium saucepan or microwave-safe bowl combine water, salt, sugar (or agave), and olive oil.

3. Heat until very warm, but NOT boiling. (2 minutes in microwave.)

4. Add liquid mixture to flour and yeast. Mix well. If using electric mixer, mix on medium speed for 3 minutes, scraping bowl occasionally. Add 1 Cup flour so mixture begins to form into dough.

5. At this point, switch to a dough hook or begin kneading by hand. Continue adding flour a little at a time until dough is smooth and no longer sticky, approximately 10 minutes.

6. Place dough in lightly oiled bowl, turning it over once to coat top. Cover with a clean kitchen towel, and let rise in warm place for 1 hour.

7. Punch down dough. Let rest for several minutes while lightly greasing loaf pans or baking sheets. Form dough into desired shape (see below*) and let rise, covered for 30 minutes.

8. Preheat oven to 375-380. Bake loaves approximately 30 minutes. Buns, mini-loaves, or breadsticks 15 - 20 minutes. (Oven temps vary.) Immediately remove from pans or bread will become soggy. When done, bread should make a hollow sound when tapped, top and bottom. Allow to cool slightly on cooling rack before slicing.

Enjoy!

 

* For 2 large loaves, divide dough in half. Shape each half into an oval and pinch together bottom of loaf. Place in pans.

For buns, divide dough into 16 equal pieces and shape into balls, pinching together bottom of each. Place several inches apart on baking sheet.

For breadsticks, divide dough into 16 equal pieces, roll into ropes, and place several inches apart on baking sheet. (I like making one loaf and eight buns or breadsticks. Dab on a little water or melted butter, sprinkle with sea salt, and you've got soft pretzels!)

This is also the bread we use for our

Easter dinner.

We like to add 1/2 cup of raisins to one of the loaves, then we shape them both into round loaves, brush them with a milk wash and bake in a round cake pan!