Jane’s White Spelt Bread
June 15, 2007 by top8free
Quite similar to white bread made from wheat flour. 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
3½– 4 c. white spelt flour (+ additional flour for kneading if needed)
1 pkg dry yeast (or 2 ¾ tsp bulk dry yeast)
2 tsp sugar
2 tsp salt
3 TBSP oil (either olive or unflavored oil such as canola)
1½ – 2 c. hot water (120o-125o)
Combine 3¼ c. flour, yeast, sugar, salt, oil in large bowl.Add 1½ c. water. Mix well.Add flour, ¼ c. at a time, alternating with small amount of water, 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). Make 3 diagonal slashes in top of loaf with a sharp knife before baking.Bake at 400 o ; check after 35 minutes, but may require 45 minutes. Done when loaf sounds hollow when tapped on bottom.Cool on wire rack before cutting. Notes:Tested with VitaSpelt White Spelt Flour (all-purpose).Pan used: 9 ¼ x 5 ¼ x 2 ½ White spelt flour produces a lighter dough that requires less kneading than white wheat flour.
(c) 2007 Jane Arndt
