Homemade Spelt Bread

Bread isn’t something I’m often found tackling. Having a gluten-allergy means the usual white bread, challah bread, or even Grandma’s dinner rolls, are something I only make when I have company. I’m curious to try gluten-free bread recipes but usually they are no where near “regular” bread and so I pass.

Maybe it was being on holidays. Or the large bag of spelt bag in my cupboard begging to be used. But I came across a recipe during some search and decided to make some modifications and give it a try.

It wasn’t that hard to make. And honestly, not even that time consuming. For those with gluten-intolerences, you may be able to have spelt (an ancient grain). Of course, check on that first with a doctor or health care provider, but I know I can have spelt in limited quantities.

 

Spelt Bread (makes one loaf)

Ingredients: Part One
1 1/2 cups of warm water
2 1/2 teaspoon of active dry yeast
3 tablespoons of honey, melted 
2 1/2 cups of spelt flour

Ingredients Part Two
1 1/2 tablespoons of coconut oil, melted
3 tablespoons of honey, melted
1/2 teaspoon salt
1 1/2 cups of spelt flour

Directions 

In a large bowl, mix together warm water, yeast, brown sugar from part one. Stir in spelt flour from part one and mix until combined. Let rest in a warm area, free from drafts, and covered for 30 minutes. 

It will look like this after it is mixed:

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And should be nice and bubbly after 30 minutes, like this:

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After 30 minutes, mix in all the ingredients from the second part of the ingredient list. Mix as much of the flour in as you can with a wooden spoon and then flip out onto a clean working surface and knead for 5-10 minutes till it comes together. Dough will be slightly tacky/sticky but not sticking to the counter.

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Place into a greased bread pan. Find that warm spot, free from drafts to let the dough rise again for another 30 minutes.

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After 30 minutes, mine looked like this. Punch the dough down, and let rise for another hour and a half.

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You’ll know when it has risen enough when it is over the lip of the bread pan. Here’s the trick. This is one bread that will not rise again once it is in the oven. Mine looked like this after an hour so the next time I let it rise for another 30 minutes.

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Once it has risen, now it is time to bake! Preheat your oven to 350 degrees. Bake for 25 minutes. Bread should be sound hollow when you knock on it. 

It’s got a beautiful texture to it! Enjoy!!

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Next up… a gluten-free version!

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