Homemade Spelt Breadon January 16th, 2013 Posted in Baked Goodies
It’s been a crazy couple of months but hopefully I’m back on track now. I know, I haven’t posted anything in quite a while now, but t doesn’t mean I didn’t cook 🙂
In fact, I’ve found some pretty amazing things to bake lately. One of them is this delicious spelt bread. We noticed that we get much less stomach aches when we eat food that is low in gluten and since spelt is very low on gluten, I decided to try and make bread. Something I can use for the kids’ sandwiches at school. I used spelt flour in the past and really liked the texture it gives to baked goods. It’s fluffy, soft and has a hint of sweetness. So this bread is not your typical “mix it all up” recipe but it’s really close to that. It came out very tasty, soft yet not too soft and was gone at the end of the day. The important thing when making bread with spelt flour is that you don’t want to mix it too long or it won’t rise as it should and also, you will need to bake it in a Loaf Pan (Clickable link) or any other suitable pan you have, just because otherwise the dough will spread all over and you’ll get a baked splat. The lack of high gluten values makes it softer and that’s why it needs “special care” 🙂 but it’s not too special or too hard, otherwise, you wouldn’t have seen me making it 🙂
- 370 grams Spelt Flour
- 1 tsp Dry Yeast
- 1 Cup lukewarm water
- 2 tbsp White Sugar
- ¼ tsp Salt
- 4 tbsp Vegetable Oil (you can also use olive oil)
- 1 Beaten egg
- In a small bowl, mix yeast with ½ cup water and 1 tsp sugar (from the quantities in the ingredients). Set aside for about 10 minutes, you’ll see bubbles forming which means the yeast is working.
- In a mixer bowl, mix the flour, remaining sugar, remaining water, oil, salt and the yeast mix. Mix on slow speed for 2-3 minutes only until everything is well incorporated. Mix until you get soft, smooth and just a little bit sticky dough. Careful not to over mix it.
- Place the dough in a lightly greased bowl, cover and let stand for 30-35 minutes until the dough doubles its size (and it will). Again, a word of caution, don’t let it stand too long!
- After 30-35 minutes, knead the dough lightly between your hands, only until there is no more air in the dough (you’ll feel the difference).
- Braid or roll in bread pan or English cake pan or any other pan you have that is not too big and can hold the bread (I used bread pan). The pan needs to be greased and covered with parchment paper.
- Let stand in the pan for another 30-35 minutes. In the meantime, preheat oven to 180C/350F.
- Gently brush the bread with beaten egg and sprinkle with sesame and place in preheated oven for 30 minutes or until golden brown.
- Remove from oven and after a few minutes remove bread from pan and place on oven rack to cool.