Bread Baking: Spelt Bread - Wheat Alternative Bread
What in the world is spelt? Well, I happen to know that it is not related to wheat. It turns out that those who are allergic to wheat can usually handle spelt.
It is also called dinkel wheat. It is a grain closely related to wheat. So, if you want to try it, here's a simple bread recipe for you.
Simple Spelt Bread:
4 cups (500g) spelt flour (dinkel wheat flour)
1 1/4 cups (270mL) warm water
1 tsp raw or brown sugar
1 tbsp dry yeast
2 tsp fine sea salt
2 tbsp olive oil
Combine warm water, sugar and yeast. Allow to sit for a few moments to activate the yeast.
Combine salt and flour in a large mixing bowl. Add water/yeast mixture to the flour as well as the oil. Knead into a soft dough. Add a tablespoon or two more flour, if needed to keep the dough from being sticky.
Cover and allow to rise for about an hour.
Shape into loaves. Cover and allow to rise another half hour.
Cut slits into the top and bake at 425°F or 220°C for about 30 minutes or until crust tapped sounds hollow.
Take out of oven and brush butter on the crust.