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!
Happy Baking!
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!
ReplyDelete-Joyce
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!!!
ReplyDeleteWe loved it. Thanks for sharing.
ReplyDelete