3 - 3 1/2 cups spelt flour
1 packet instant yeast (or 2 tsp)
1 1/4 cup warm water
1/4 cup honey
2 TBS coconut oil (or 2 TBS butter)
1 1/4 tsp salt
Spelt and Honey Bread
Honey and Spelt came from the Honey Khorasan recipe - these two flours can be interchangeable or mixed for a great tasting bread.
The taste of spelt is a bit more hearty than Khorasan, but taste comes down to preference. Spelt has been around for decades and is especially used in Europe. Lower in gluten, spelt can sometimes be eaten by those who have gluten allergies or who may have intolerance to gluten.
Add honey to this recipe and you have a bread that is 100% ancient grain spelt with a sweet, rich, flavor.
This recipe can easily be doubled if you choose to bake 2 loaves of this hearty spelt bread.
This recipe uses a sponge for the first part of the mixing/rising process.
Sponge (1st rise)
Mix together the water, the yeast, 1/2 of the flour (1 1/2 cups) and the honey. Mix these ingredients 1-2 minutes into a batter and let sit 30 minutes. This sponge helps create a better gluten structure.
After 30 minuts - Add:
1 ½ cups spelt flour
1 ¼ tsp salt
1 TBL Coconut or other high quality oil.
1 TBL Butter (optional)
The coconut oil and butter can be used exclusively or together. Use just coconut oil, just butter, or both as noted above.
Knead for 5-6 minutes with mixer on speed II, or 6-7 minutes if kneading by hand. Dough should be soft, but not sticky. Add a bit more flour if too soft.
Let kneaded dough rise in a greased bowl, covered, for 30-60 minutes, or until dough has doubled. Spelt rises slower than red/white wheat so be patient.
Form loaf and put into pan. Let rise until dough is about 1/2 - 1 inch above the pan, 30-60 more minutes.
Bake for 26 minutes at 340 degrees.