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SPELT BREAD Recipe

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This recipe for SPELT BREAD is from From Our Hearts & Table The Bungart Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups warm water
1-1/2 Tab. dry yeast
¼ cup. sugar or honey
2 Tab. vegetable oil
½ cup ground flaxseeds
6 c. white spelt flour plus 1 to knead with
Directions:
Directions:
Mix water, yeast, sugar or honey and allow to sit for 20 minutes until foamy.
Add to this 2 cups white spelt flour, mix well, add 2 cup whole spelt flour, combine well and add 2 more cups of white spelt flour along with 1 tab. salt.
If too sticky to handle, add a bit more flour and knead well. Cover with heavy towel to prevent draft and allow to rest for 1 hour. Knead well again and raise for 1 more hour. Wet hands with water, form loaves and place in greased loaf pans. Brush with egg wash (1 beaten egg +1 tab. Water) can sprinkle with poppy seeds or sesame seeds. Allow to raise 40 minutes and bake in 375º oven for 30-35 minutes. Remove from pans and allow to cool.
This make 3-4 regular size loaves.
Number Of Servings:
Number Of Servings:
Lots of toast and sandwiches
Preparation Time:
Preparation Time:
4-1/2 hours
Personal Notes:
Personal Notes:
Spelt is a grain grown in Europe for hundreds of years and now found in the U.S. It has a very slow gluten release and has proven to be a perfect substitute for breads and other wheat flour recipes. It is not gluten free, but contains much less gluten than wheat. Our family members are not allergic to gluten, but can't tolerate wheat. While it is far more expensive, how can we put a price on the health of our family?

 

 

 

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