SPELT BREAD RECIPE

SPELT BREAD RECIPE

Note: Spelt contains gluten, but it isn't as 'powerful' as the gluten found in wheat flour (especially bread flour), so it doesn't rise as high. I've found it helps to keep an eye on the bread dough for the first few minutes. If the dough looks too runny, I add a little more flour, and if it looks like it's too dry, I add a tablespoon or two of water. Sometimes, despite my best efforts, the loaf doesn't rise properly and even falls when it bakes. The bread still tastes fine, it just looks kind of sad. You can also add a tablespoon of vital wheat gluten to the recipe if you don't want to risk a fallen loaf.

Prep Time: 10 minutes

Cook Time: 3 hours

Total Time: 3 hours, 10 minutes

Yield: one loaf (about 10 slices)

Ingredients:

1 1/4 cup water (approximately 105 degrees Fahrenheit)

1 1/2 teaspoon salt

2 tablespoons canola oil

3 tablespoons honey

3 1/2 cups spelt flour

1 3/4 teaspoons bread machine yeast

(optional) 1 tablespoon vital wheat gluten

Preparation:

Pour water into bread machine loaf pan. Next, add salt, canola oil and honey.

Add flour, in a mound shape, so some of it sticks up above the water (this is especially important if you set your bread machine to start later in the day -- you want to keep the yeast away from the water until the dough starts to mix). With a spoon, make a small well in the center of the mound, then pour the yeast into that well.

Set bread maker to 1 1/2 pound loaf (basic setting) with a medium crust, or see your manufacturer's instruction manual.* http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/05/spelt-bread-recipe.html