Monday, April 18, 2011

Whole Grain Spelt Bread

(I mix in my Bosch mixer, but you could do it by hand)

4 cups slightly warm water
3 Tbsp yeast
2/3 cup honey (or half honey and half sugar)
About 12 or so cups freshly ground spelt flour
4 tsp salt
4 tsp xanthan gum (or ground flax seed) (acts as a binder for the spelt)
1/2 cup oil

Mix water, yeast and sweetener together, then add part of flour with salt and xanthan gum.
Then add the oil, and work the rest of the flour in until the dough is nice and elastic, but not dry. You want it a little moist. Let it set and rise for 10 - 30 minutes, then place on greased counter or board and make into 4 loaves by kneading and shaping.
You can bake in loaf pans or on cookie sheet. Let the loaves rise until almost double original size and bake at 350 degrees about 30 minutes until done.

I use the same recipe for pizza dough or hamburger buns, or olive bread (by working quartered kalamata olives and fresh rosemary leaves into dough while shaping the loaf like a French bread). We love the olive bread with olive oil and balsamic vinegar.

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