10 Apr 2014

Spelt bread

Jup, it's another healthy recipe. More and more people are sensitive to gluten, me included. I tried to avoid bread or eat a non gluten version of it, but it tasted awful. So I started making spelt bread. It has less gluten and contains a higher level of proteins (which are different in composition from those in wheat). It contains all vitally important things, but in just the right proportions so it doesn't burden the stomach or digestion. I've been making it for almost a year now and I grew to really like it. It's not the same texture (it's much more compact) and it doesn't taste the same as wheat bread, but it's interesting and I feel better when I eat it.

  • 700g spelt flour
  • 450-500ml warm water
  • 4g yeast
  • 8g salt
  • 40g honey
  • A bit of olive oil

How to:
Get a bowl and pour warm water in it. Add yeast, honey and mix it with spatula until you no longer see any lumps. Add spelt flour and salt - mix it all together and when it becomes one big mass use your hand and knead it into a ball. Put it back into a bowl with a little olive oil just to prevent from sticking. Then cover it with a cloth.
When you're making bread it's always good to leave it sitting for at least 12 hours, but more is even better. I usually do it for one day. You can expect that the mixture will at least double in size. Two hours before you'll start baking take out the mixture and shape it into a log. Then put it on a baking tray with baking sheet on or better yet in a model for bread baking. Because of the lack of gluten, this type of mixture doesn't hold its shape but spreads around. Leave it there to rise again.
After two hours preheat the oven on 200 degrees and bake for about 30 minutes. 
How you know it's baked? Put the baking trey out of the over, turn bread up side down and knock on the back side – if the sound is hollow, it's done.
There are some tricks on how to make better crust on breads, but more on that in another post, if you'll be interested.

Hope you'll give it a go. Enjoy!

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