Tuesday, January 14, 2014

Spelt Bread
(Bread-maker Style)

For Christmas, I got a bread-maker! I'm ecstatic!

I've made 3 loaves so far, and we're not that far into January!
Two of those loaves were spelt bread. "What is spelt?" people keep asking me. It is a type of ancient grain related to wheat but higher quality nutrients! Spelt still has gluten, but it is a different kind of gluten than is found in regular wheat. It is easier to digest, and people who are sensitive to wheat can often eat spelt, as it doesn't cause the same kinds of reactions. As always, if you need to be completely gluten-free, be cautious! (I'm sure I don't need to even tell you that!) But for those of us who are trying to simply have less gluten in our diet, spelt is a delicious alternative.

I'm not an expert on grains, so if you have more questions, I found a few good places for you to start your research.
You can read more about the spelt grain at these sites:

So all this said, spelt is delicious, has a type of gluten that's easier to digest, and has more nutrients than regular wheat! And it's fun to mix things up in our diets every now and again. So, even if you're not gluten sensitive, you're going to want to try spelt bread!

I've been playing with a spelt bread recipe I found online:

The thing about spelt bread recipes is many include lecithin or a type of milk. I didn't want those. I just wanted to just keep it simple. Even the original recipe has two different types of spelt flour, which I'm sure makes the texture different. I wanted an easy recipe I could make for regular bread use. No more bought bread for this family!
This recipe is simple, egg and dairy-free, and turns out light and fluffy! What more could you ask for!?

Spelt Bread

1¾ c tepid water
2 tbsp. safflower oil (or olive oil)
4 c. organic wholegrain spelt flour
1½ tsp. sea salt
2 Tbsp. organic sugar (or honey)
¼ tsp. baking powder
2 tsp active dry yeast

First put in your water and oil into the bread-making bowl,
then add flour, salt, sugar, and then the yeast in the appropriate place (mine bread-maker has a yeast spot and adds it at the right time. I'm telling you, I love this thing!)

Bake on normal or rapid bake mode, with a small/medium loaf, and light/medium crust.

There is nothing like homemade bread just out the oven...
aka. the bread-maker!

Happy Baking!


  1. I'm going to try out your recipe Christina. We recently dug out bread maker out of the closet and have been using it to make pizza dough. It's been fun trying out new recipes! We have a little organic store here in Hagerman, so I think I'll stop in Monday to see if they have spelt. Thanks for posting!

  2. That's awesome, Joyce! I hope you like the bread. We've been eating this in place of regular bought bread, and it's so much better... and better for us! Enjoy!!!

  3. We loved it. Thanks for sharing.