Recipe by Patsy Wilson
"Wheat allergies? Try spelt!"
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2 (.25 ounce) packages
active dry yeast
warm water (110 degrees F/45 degrees C)
This is GREAT - it WORKED, was easy (although it takes hours) and was yummy.
Thanks very much Patsy.
The outside of the loaf was all crunchy and the inside soft. By the second day the bread is not so fresh and crunchy but can be easily cut very thin and makes wonderful crispy toast.
I am allergic to wheat and baking powder and this is the about the tenth recipe that I have tried and the first and only one so far that has worked - I am new to baking !
By the way my second attempt was even better than the first and rose more. I found that it was important to follow the temp guidelines and managed to keep the constant temp during rising by putting the bowl with the dough in an esky (Australian for cooler or picnic or insulated box) with a cup of boling water and thermometer. Temprature and humidity was constant.
I am looking for more baking recipes to play with that do not use wheat or baking powder.
A bit dry.
Very flavorful chewy bread. I used honey instead of white sugar which could account for why it didn't rise the second time as well as I would have liked, but it still came out very good.
This was deeelish!I used turbinado sugar instead of white. I also, mixed half and half of whole spelt and white spelt flour.
The loaves turned out perfect. Crispy crust with soft inner core. Great the next day for sandwiches or toast. I subed White spelt, brown sugar, and organic unfiltered apple juice to add a little more flavor.
This is a great recipe I will be making it weekly. For me the rise time was a little long but that varies with type of yeast, and room temperature. Not only is this bread much cheaper then the store bought spelt but it hold ups much better in a sandwich. This recipe was easy to make (spelt is known to be fussy) I did substitute agave nectar for the sugar to lower the glycemic index since it is being made for a diabetic. One warning I do have for people with allergies is that spelt is a type of wheat better tolerated the most.
came out not risen weell but from what I am reading about spelt is that the gluten is very fragile that I kneaded too much, I used myy kitchen aid so will try by hand and see if I can fix he heavyiness
Made this recipe, with a few minor modifications but the result is great. You can find my blog by googling it trie-tested-recipes-sharing this and many more recipes are there. Happy cooking
* Percent Daily Values are based on a 2,000 calorie diet.
Spelt Bread I
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 120
** Calories from Fat: 5
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