Spelt Bread I

Wheat allergies? Try spelt!

Step: 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.

Step: 2

Knead 5 to 10 minutes until smooth and elastic.

Step: 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.

Step: 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.

Step: 5

Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.

Step: 6

Bake at 350 degrees F (175 degrees C) for 50 minutes.

Per Serving: 120 calories; protein 4.9g; carbohydrates 25.2g; fat 0.6g; sodium 292.1mg.

The quality of the flour can make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as white bread.

To make this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be make 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 timesaver , as you can start it yesterday , then clear it off the next day.