Rebecca’s Books

New Gluten-Free, Dairy-Free Soups and Stews, by Rebecca Wood and Leda Scheintaub

Buy Now

The food reference includes the healing properties of foods; in continuous print since 1983.

Buy Now

A do it yourself Face Reading book.
info / buy

An allergen-free, healthy eating program.
info / buy

Identify and remedy problems caused by bacteria, fungi, intestinal parasites and viruses.
info /buy

Robust recipes for grains with vegetables, fish, poultry, meat & fruit.
info / buy

Eden Foods

Spelt Bread

Spelt bread has a pleasing, nutty flavor and a substantial texture. This heirloom wheat makes great breakfast toast, canapés and sandwiches. For a lighter flavor and texture, use up to 50% white spelt flour. As it’s gluten is delicate, take care to not overknead. For more information see Spelt and Kamut.
Yield: Two 8 ½” x 4 ½” loaves

1 tablespoon active dry yeast
2 cups warm water (105° to 110° F)
3 tablespoons honey
3 tablespoons melted butter
2 teaspoons sea salt
6 cups spelt flour (use any combination of whole or white spelt)

Combine the yeast, water and honey in a large warm bowl. Let stand for 10 minutes or until the yeast softens. Stir in the butter and salt and 3 cups of the flour. Stir vigorously with a wooden spoon. Add the remaining flour in increments until the dough becomes too stiff to stir, then place the dough on a lightly floured surface. Knead for about 6 minutes, adding any remaining flour as necessary, until the dough becomes smooth and elastic. Do not overknead.

Place the dough in a lightly greased bowl. Cover and let rise in a warm, draft-free spot for about 2 hours or until doubled in bulk.

Grease two 8 ½” x 4 ½” loaf pans. Punch the dough down to deflate it and divide it in half. Form each half into a smooth loaf and place in a prepared pan. Cover and let rise in a warm, draft-free spot for about 1 hour or until the dough has risen to the top of the pans.

Preheat the oven to 350° F.

Uncover the risen loaves. Place the pans on a heavy baking sheet and bake for 45 minutes or until the tops are light brown and crusty. Remove from the oven and tap out of the pan into the baking sheet. Turn the oven off and return the breads to the oven to crisp for 5 minutes. Remove from the oven and let cool on a wire rack.

May you be well nourished,

Rebecca Wood

15 comments to Spelt Bread

Leave a Reply




You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>