SPELT BREAD

Spelt Bread image

Light and fluffy, this spelt bread won't crumble when you slice or butter it! I had a difficult time finding a recipe that didn't taste like a cardboard brick or crumble when you sliced it. With much experimenting (25 pounds of flour later) this fabulous bread was born! It's so simple it's ridiculous! You won't even taste the vinegar in it!

Provided by jynx

Categories Ingredients Whole Grain Recipes Spelt Recipes

Time 2h25m

Yield 10

Number Of Ingredients 7

Ingredients

1 (.25 ounce) package rapid-rise yeast
3 cups spelt flour
1 ½ tablespoons white sugar
1 teaspoon salt
1 cup warm water
2 tablespoons cooking oil
¾ teaspoon white vinegar

Steps:

Place yeast in the bowl of a stand mixer such as KitchenAid®. Add spelt flour, sugar, and salt, then add water, oil, and vinegar. Mix until ingredients form a dough that pulls away from the bowl.
Remove dough from the bowl and shape into a ball. Grease the mixer bowl and place the dough back inside. Flip dough once to make sure its well oiled on both sides. Cover and let rise in a warm place until almost doubled in size, about 45 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Gently transfer dough into a loaf pan and shape to fit; don't tear or punch the dough--this bursts the air bubbles in the bread and it will come out dense. Let rise until doubled in size, about 45 minutes.
Bake in the preheated oven until bread is done and the pan makes a hollow sound when you tap on the side, about 30 minutes. Remove from the oven and let cool in the pan for 10 minutes before slicing.

Nutrition Facts : Calories 153.4 calories, Carbohydrate 27.3 g, Fat 3.4 g, Fiber 1.3 g, Protein 5.1 g, SaturatedFat 0.4 g, Sodium 234.8 mg, Sugar 3.1 g