Jane’s Corn Spelt Bread
June 15, 2007 by top8free
Slightly sweet bread derived from recipes for Anadama bread, an old type of bread that usually includes corn meal and molasses. Very good toasted. Note that spelt is in the wheat family and should not be eaten by people with IgE-mediated allergies to wheat.
Makes one large loaf
1 pkg dry yeast (or 2 ¾ tsp bulk dry yeast)
1 ¼ c. hot water (120o-125o)
2 TBSP oil (unflavored oil such as canola)
¼ c. sucanat (see note)
2 tsp salt
½ c. corn meal
3½– 4 c. whole spelt flour
Combine water, oil, sucanat, yeast, salt, and corn meal in large bowl. Mix well.Add flour, 1 c. at a time; beat vigorously, until a ball is formed.Knead on well-floured board for 5-8 minutes until smooth and elastic. Place in well-oiled bowl, covered with clean dish towel, and let rise in warm location until double in bulk (45 min to 1 hour).Punch down and knead for 1-2 minutes on a lightly-floured board.Let rest briefly, then form into loaf.Let rise covered in well-oiled large bread pan until double in bulk (30 to 45 min). Bake in oven preheated to 425 o for 10 minutes then lower the oven temperature to 350o and bake for another 35 minutes. Done when loaf sounds hollow when tapped on bottom. Make sure loaf is completely baked, or it will be a bit gummy because of the corn meal.Cool on wire rack before cutting. Notes:Tested with Arrowhead Mills Organic Spelt Flour and Arrowhead Mills Organic Yellow Corn Meal.Pan used: 9 ¼ x 5 ¼ x 2 ½
Sucanat is dehydrated sugar cane juice and has a molasses flavor. Molasses or dark brown sugar can be substituted for sucanat.
(c) 2007 Jane Arndt
