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
