Monday, January 14, 2019

100% Spelt Bread-100% Delicious!

Most sources recommend using only 25-50% spelt flour in bread and muffin recipes.  This recipe from Sue Becker uses only spelt flour in baking yeast bread.  Only the total amount of flour changes, increasing the total by 25-33%.  The resulting loaf was soft, with no tunnels.  I reduced the kneading time slightly.  The dough rose nicely and browned perfectly when baked.

Spelt Bread

(1 8 X 4 inch loaf pan-14 slices)

Mix 1 cup spelt flour and dry yeast in bowl of electric mixer.  Dissolve honey in warm water.  Slowly add to bowl of mixer.  With dough hook in place, beat on medium speed for 2 minutes, stirring down sides of bowl.
1 cup freshly ground spelt flour
1 1/2 teaspoon instant dry yeast
3/4 cup 125F water
3 tablespoon honey

Add 1/2 cup spelt flour, egg, oil and salt.  Beat at medium speed 2 more minutes, stirring down sides of bowl.
1/2 cup spelt flour
1 egg
3 tablespoon 2 teaspoon olive oil
1/2 teaspoon salt

Reduce speed to low.  Slowly add additional flour, kneading after each addition for about 6 minutes.
1 1/2 cup spelt flour

Place dough in bowl greased with olive oil spray.  Turn to coat.  Cover and let rise until double, about 1 hour.  Punch dough down.  Turn into greased loaf pan while shaping dough into the loaf.  Cover and let rise until almost double, about 45 minutes.

Bake in 350F oven 25 minutes. 




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