Spelt Bread
News > Recipes

Tuesday, October 4, 2011 at 3:01 PM
Font size: A | A | A | A |

From the Kitchen Window column

Related Articles
Showing Compassion Through The Gift Of Food
The act of giving sustenance, sweet or savory, communicates caring and strengthens neighborly bonds.

This recipe, adapted from Healthy Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois (St. Martin's Press 2009) calls for whole wheat, but I love the nutty depth of spelt. And it's so easy that I promise you will never buy bread again.

Makes two, 2-pound loaves

7 cups spelt or whole wheat flour

1 1/2 tablespoons granulated yeast (2 packets)

1 tablespoon coarse salt

1/4 cup vital gluten*

3 1/2 cups lukewarm water

1/2 cup olive oil

*Vital gluten is wheat protein that adds texture and elasticity to bread. Available in natural food stores and online.

Whisk together the flour, yeast, salt and gluten in a large bowl, or a lidded (but not airtight) container.

Add the liquid ingredients and mix without kneading, using a spoon. Use your hands to combine the last bits of flour and liquid.

Cover (again, not airtight), and allow the dough to rest at room temperature until it rises and collapses (it will be flat on top), about 2 hours.

The dough can be used immediately after the initial rise, or it can be refrigerated in a lidded (but — you guessed it — not airtight) container and used over the next 7 days.

If using right away, spray a 2-pound loaf pan with cooking spray. Gather half the dough from the bowl and quickly shape it into a log. Place in the loaf pan, cover with a clean dishtowel, and set aside to rise, 90 minutes. (If using refrigerated dough, let rise 2 to 3 hours, until it is loose and slightly inflated.)

After the rise, bake at 450 degrees for 30 to 35 minutes. [Copyright 2011 National Public Radio]

This article is filed in: Recipes

Also in Recipes  
Even Your Mother Will Approve Of Vegetable Chips
These baked, seasoned crisps are so tasty and colorful, you might not miss those fried potato chips.

Curried Sweet Potato Chips
From the Kitchen Window column

Chili-Lime Plantain Chips
From the Kitchen Window column

Simple Salted Beet Chips
From the Kitchen Window column

Smoked Paprika Carrot And Parsnip Chips
From the Kitchen Window column

Post a Comment