Spelt Bread I

Spelt Bread I

9 Reviews 2 Pics
Patsy Wilson
Recipe by  Patsy Wilson

“Wheat allergies? Try spelt!”

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Ingredients

Adjust Servings

Original recipe yields 2 9x5-inch loaves

Directions

  1. Stir yeast and sugar, gradually adding warm water. Add about half the flour and the salt and beat well. Add the remainder of the flour gradually to acquire a stiff dough. It may require more or less than 7 cups.
  2. Knead 5 to 10 minutes until smooth and elastic.
  3. Put dough into a buttered bowl and turn once to butter surface. Cover with a towel and let rise until doubled, keeping it between 80 and 90 degrees F during the entire time of rising, about 2 hours.
  4. Punch down dough with your fist and divide into two parts. Knead and shape into 2 loaves and place into loaf pans. Cover again and allow dough to rise to top of pans.
  5. Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
  6. Bake at 350 degrees F (175 degrees C) for 50 minutes.

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Reviews (9)

Rate This Recipe
MRSWIFEY
44

MRSWIFEY

This is GREAT - it WORKED, was easy (although it takes hours) and was yummy. Thanks very much Patsy. The outside of the loaf was all crunchy and the inside soft. By the second day the bread is not so fresh and crunchy but can be easily cut very thin and makes wonderful crispy toast. I am allergic to wheat and baking powder and this is the about the tenth recipe that I have tried and the first and only one so far that has worked - I am new to baking ! By the way my second attempt was even better than the first and rose more. I found that it was important to follow the temp guidelines and managed to keep the constant temp during rising by putting the bowl with the dough in an esky (Australian for cooler or picnic or insulated box) with a cup of boling water and thermometer. Temprature and humidity was constant. I am looking for more baking recipes to play with that do not use wheat or baking powder.

J G
39

J G

Very flavorful chewy bread. I used honey instead of white sugar which could account for why it didn't rise the second time as well as I would have liked, but it still came out very good.

FELLOESERVANTINCHRIST
35

FELLOESERVANTINCHRIST

This was deeelish!I used turbinado sugar instead of white. I also, mixed half and half of whole spelt and white spelt flour.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 120 cal
  • 6%
  • Fat
  • 0.6 g
  • < 1%
  • Carbs
  • 25.2 g
  • 8%
  • Protein
  • 4.9 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 292 mg
  • 12%

Based on a 2,000 calorie diet

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