Spelt Bread

This is a basic white bread recipe passed down by my mother, except I've used spelt flour instead of bleached wheat flour. Spelt is a grain, a close relative of common wheat. I have a mild wheat allergy, but no such reaction to spelt, and since they are so similar in taste and texture, spelt flour is a great substitute for me.
To make 2 medium sized loaves, start out with:
7 cups flour
1 packet yeast
2 tsp sugar
6 tbsp melted shortening
3 cups warm water
1 tsp salt

1. Combine the water and sugar. Add the yeast to proof it. (Essentially, you're making sure the yeast is alive.)

2. Now add the flour and salt to the liquid. Stir to combine thoroughly. Then add the shortening and mix together. It's important to add them in this order, otherwise the shortening will form unsightly lumps in the dough.

3. Now cover the dough and set in a warm spot free from drafts until it has doubled in size.
4. Knead the dough for 10 minutes. Divide in half and place in your greased and floured loaf pans. Heat your oven to 375.

5. Cover again and allow to rise to twice its size once more.

6. Now bake in the oven for about 1 hour, but watch to make sure it's not getting too brown. Cooking times will vary. Remove from the oven and let cool a bit in the pan. Then invert the pan and out it should pop. Mmm, there you have it: a nice golden, chewy loaf of fresh spelt bread!
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