Recipe

Spelt Bread By Rebecca Wood Recipe

Add Step-by-Step Photos	Lor / All my dishes 9 months, 3 weeks ago Here is a recipe dedicated to those who cannot enjoy wheat breads. I have never made it myself but I thought I would include it anyway. Prep:60m Cook:45m Servings:2	Lor
	a bread for people with wheat sensitivities

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Ingredients

Makes: Two 8 ½" x 4 ½" loaves

For a lighter flavour and texture, use up to 50% white spelt flour. Some people who are sensitive to common wheat are able to enjoy spelt bread.

Note: it is important that you don't over-knead spelt dough.

1 tablespoon active dry yeast

2 cups warm water (105° to 110° F)

3 tablespoons honey

3 tablespoons melted butter

2 teaspoons sea salt

6 cups spelt flour (use any combination of whole or white spelt)

Directions

The trick with spelt is not to overknead it. When using wheat flour it is almost impossible to knead "too long", but with spelt flour if you knead too long your finished loaf will come out heavy and crumbly. Remember to add the flour gradually and only use enough so that you don't actually stick to everything as you knead. Add the last cup or so a bit at a time so you can stop when you think the dough has enough flour.

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Combine the yeast, water and honey in a large warm bowl. Let stand for 10 minutes or until the yeast softens. Stir in the butter and salt and 3 cups of the flour. Stir vigorously with a wooden spoon. Add the remaining flour in increments until the dough becomes too stiff to stir, then place the dough on a lightly floured surface. Knead for about 6 minutes, adding any remaining flour as necessary, until the dough becomes smooth and elastic. Do not overknead.

Place the dough in a lightly greased bowl. Cover and let rise in a warm, draft-free spot for about 2 hours or until doubled in bulk.

Grease two 8 ½" x 4 ½" loaf pans. Punch the dough down to deflate it and divide it in half. Form each half into a smooth loaf and place in a prepared pan. Cover and let rise in a warm, draft-free spot for about 1 hour or until the dough has risen to the top of the pans.

Preheat the oven to 350° F.

Uncover the risen loaves. Place the pans on a heavy baking sheet and bake for 45 minutes or until the tops are light brown and crusty. Remove from the oven and tap out of the pan into the baking sheet. Turn the oven off and return the breads to the oven to crisp for 5 minutes. Remove from the oven and let cool on a wire rack.

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