My mother’s wheat allergy means that in our house everything was baked with spelt. This is the bread recipe I grew up on, and I’ve never seen a spelt bread to equal it. This bread is delicious warm but will slice much more neatly when cooled fully.
Mix both 3 1/2 cups whole grain spelt flour, 3 cups white spelt flour, water, oil, sugar, yeas, and salt together in a bowl with a spoon until mostly combined. Switch to kneading by hand, adding more white spelt flour if necessary, but not too much. Keep kneading until dough is the texture of your earlobe.
Place dough on a parchment paper-lined baking sheet in the shape of a loaf and allow to rise until doubled in size, about 1 hour.
Preheat the oven to 375 degrees F (185 degrees C).
Bake in the preheated oven until top is a deep golden brown and the bread sounds hollow when tapped, about 20 minutes.
Per Serving: 319 calories; protein 9.2g; carbohydrates 50.2g; fat 11.1g; sodium 487.3mg.
The best flavour of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal dough , which not always rise as well as clear bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then clear it off the next day.