|
  |
|
|
My Favorite Spelt Bread
By Marty Hardison
For the last couple of years or so, I bake two loaves of my wholegrain Spelt bread at least once a week. We eat our spelt bread toasted for breakfast or with peanut butter for an afternoon snack. What is Spelt you ask? It is an ancient precursor to the wheat we eat today. What makes it better is that it is non-hybridized and full of natural nutrients. Plus it has a great nutty flavor and among other uses makes an excellent flour for bread. All the hearty goodness from when it was first cultivated 9000 years ago is still there. It's not that surprising that many people are not all that familiar with this excellent grain. I buy it as whole flour at our local WinCo grocery store in their bulk foods area in a 25# sack. They also have it by the pound so you can give it a try without to much commitment. You could also check with your local health foods store or look online for retailers. Ingredients 3.5 to 4 cups of whole Spelt flour
2 teaspoons of quick rise yeast
1.25 cups of 120-130 degree water
1 tablespoon light vegetable oil
1/2 teaspoon salt
1/4 cup white sugar Mix in a large bowl the whole Spelt flour and the dry yeast and set aside.
In a 2 cup measuring cup mix the water, sugar, oil and salt until dissolved. Slowly pour the water mixture in with the flour/yeast mix and stir until mixed well.
Then knead the bread for a short time to insure completely blended.
You may need to add a small amount of spelt flour if the mixture is too sticky. Form the loaf and place in a breadpan with silcone liners if you have them.
Repeat if you are baking two loaves. Preheat the oven to 350 degrees. Set both pans aside at room temperature covered with a towel for about 40 minutes or when the dough has risen about an inch above the pan. When your spelt bread is ready place on the center rack of the oven and bake for approximately 35 minutes. Bread should reach at least 160 degrees in the center and be a deep brown on top. When done remove from pan and allow to cool about a half hour. Toast and enjoy. |
|
 |
|
No reactions yet.
Please login or sign up to rate this intel.
Please login or sign up to add a comment.
The copyright for this content entitled "My Favorite Spelt Bread" has been specified by the contributor as:
All Rights Reserved
This content may not be copied, distributed or adapted by anyone under any circumstances.
|
|
|
This intel was contributed by martyh
|
May, 2012
2008
January, February, March, April, May, June, July, August, September, October, November, December
2009
January, February, March, April, May, June, July, August, September, October, November, December
2010
January, February, March, April, May, June, July, August, September, October, November, December
2011
January, February, March, April, May, June, July, August, September, October, November, December
2012
January, February, March, April, May
|
|
Not a member yet?
Qondio is a powerful network for making it online. If you have a website to
promote, we can help.
Sign up and get in on the action.
|
|
Welcome to Qondio! Discover the awesome power this network can deliver by going to our About page. Or you could skip straight to the Sign Up form.
|
|
