Spelt Bread

Well, I've been making spelt bread these last few months and it taste pretty much like homemade bread made with bread flour.  It doesn't take as long to rise or need as much kneading as regular bread.  Also, spelt is easier to digest with is helping with my daughters digestive problems.  I've been replacing all purpose flour with spelt flour and have notice a difference in my daughters bowel movements.  This is a simple enough recipe and easy enough to find non-GMO ingredients. 

So here's the recipe:

Spelt Bread - 2 loaves

4 1/2 tsp Active Dry Yeast

1 Tbsp White Cane Sugar

7 Cups Spelt Flour (mine only took 6 cups)

2 Cups warm water (110 degrees)

1 Tbsp Salt

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 radually 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 ifst and divide into two parts.  Knead and shape into 2 loaves and place into greased loaf pans, Cover again and allow dough to rise to tope of pans.

5 Preheat the oven to 350 degrees F. 

6. Bake at 350 degrees F for 50 minutes.

My 3 year old did not like this bread at first but has gotten used to eating it and now it's the only bread we have in our house.