Top Eight Free: Your Guide to Allergy-Free Eating

Good toasted; keeps well.  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  

Sponge: 1 pkg dry yeast (or 2 ¾ tsp bulk dry yeast)

1 tsp sugar1 c. hot water (120o-125o)

1½ c. whole spelt flour 

Mix dry ingredients in large bowl. Add water. Stir to mix well. Cover with plastic wrap. Let rise in warm place for 45 minutes to 1 hour, until light and fluffy. 

Dough:Stir down sponge and mix in:

2 tsp sugar

2 tsp salt

3 TBSP oil (unflavored oil such as canola) 

Alternate adding flour and water, until a ball is formed.

1 ¾ - 2 c. whole spelt flour (+ additional flour for kneading if needed)

½ - ¾ c. water (room temperature) 

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 (1 hour).Punch down and knead for 2-4 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 (45 min to 1 hour). Bake at 400 o ; check after 35 minutes, but may require 45 minutes or more. Done when loaf sounds hollow when tapped on bottom.Cool on wire rack before cutting.  

Notes:Tested with Arrowhead Mills Organic Spelt Flour.Pan used: 9 ¼ x 5 ¼ x 2 ½

Dough is quite similar in ‘feel’ to whole wheat bread dough.

(c) 2007 Jane Arndt