Monday, December 14, 2015

Spelt Bread

I just love a fresh, baked loaf of bread. It fills the house with it's sweet aroma, and sure tastes delicious with a little butter spread on it. Okay, okay, a lot of butter, who are we kidding. Today I made some spelt bread with some freshly ground spelt berries. I picked up a large bag of spelt berries at our local Country Store, a lovely, little place with many wonderful and unique goods.  A very sweet Mennonite family owns this place, and I frequently visit for some goods at a very low price that I cannot find at our regular grocery store. Normally I would guard this recipe as a great secret, but I am feeling generous today and thought I would share. It's that good folks, good enough to keep it all to yourself.

 Now, for a little history and health lesson....Spelt, also known as dinkel wheat, or hulled wheat, is a species of wheat cultivated around 5000 BCE. Spelt is extremely nutrient dense, more so than traditional wheat and has a wonderful nutty and light flavor. Ok, class is over.
 I have used traditional wheat in bread making a couple of times past and really am not a big fan. It is a little too heavy, spelt is lighter in texture and tastes better, that's my opinion anyways. So without further ado here is the recipe for this lovely, nutritious, loaf of baked heaven.

Tip - Keep your spelt berries stored in an air-tight container
Spelt Bread
- 2 1/4 cup all-purpose flour
- 3/4 cup ground spelt berries(this is 1/2 cup whole berries)
- 1 cup warm water (110 degrees)
- 1 packet of rapid rise instant yeast (2 1/4 tsp)
- 1/4 cup sugar
- 1 tsp salt
- 1/8 cup oil (I use coconut oil)
In a glass measuring cup, dissolve the sugar in 1 cup of warm water(110 degrees). Add the packet of yeast and gently stir until dissolved. Place a tea towel over the measuring glass and wait about 5-6 minutes while the yeast activates. Once it has become frothy pour in the oil and salt. In a large mixing bowl pour in the yeast mixture, then stir in the flours. Mix with a wooden spoon until all ingredients are combined. Using your hands, knead the dough until soft, elastic but not sticky. Form the dough into a ball and place in a draft-free, warm place. Keep it covered with a tea towel, and allow to rise for one hour or until dough has doubled in size.

 Once the dough has risen punch it down and form it into a log shape. Place it into a well greased loaf pan. Preheat your oven to 350 degrees, while heating allow your dough to rise one more time and when the dough has risen about an inch above the pan put it in the oven. Bake until the top is golden brown. Baking time may vary depending on your oven, so just watch it.  Allow the bread to cool in the pan for about 10 minutes then gently transfer the bread from the pan to a cooling wrack. While it's still warm brush some softened butter over the top of the bread. This will keep the crust from drying out and getting too hard. Keep the bread stored in a bread box or wrapped in clear wrap. Enjoy!!!!


No comments: