Spelt Bread - Makes 2 loaves
4 1/2 tsp Active Dry Yeast
1 Tbsp White Cane Sugar
6 to 7 cups Spelt Flour (Mine usually takes 6 to 6 1/2)
2 cups warm water (110 degrees)
1 Tbsp Salt
- Stir yeast and sugar, gradually adding warm water. Add about half of the flour and the salt and beat well. Add the remainder of the flour gradually to acquire a stiff dough.
- Knead 5 to 10 minutes until smooth and elastic.
- 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 degree F during the entire time of rising. Takes about 2 hours to double in size.
- Punch down dough with your fist and divide into two parts. Kneed and shape into 2 loaves and place into greased loaf pans. Cover again and allow dough to rise to the top of the pans.
- Preheat the oven to 350 degrees F.
- Bake at 350 degrees F or 50 minutes.
I was able to find Organic White Spelt Flour in my local Health Food section of my grocery store.
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