Spelt Gluten | Sewloveable

Hello everyone,

Welcome to……

I was chatting with a good friend of mine about my love of baking. Which led to my friend sharing some information on Ancient Grains. Usually, I bake with organic unbleached wheat flour. Once my friend told me about all the Ancient Grains I decided to do a little research about them to see just how they are to be used. Now armed with all this information I head out to my local organic market and pick up some Spelt and Amaranth flour to start off with.

For my first attempt with spelt flour, I decided to make biscuits. Well, that recipe needs a bit more tweaking to get it just right. Somewhat discouraged by my biscuit fiasco……I decided to press on and try my hand at a loaf of Organic Spelt and Oat bread.

Let’s dive in and see just how this all turns out………..

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Ingredients:
4 cups + 1/4 cup organic spelt flour
1/2 cup + 1 Tbsp organic gluten-free old fashioned oats
1 tsp sea salt
2-1/2 tsp active dry yeast
2 Tbsp +1 tsp of organic cane sugar
2 Tbsp of avocado oil
1-3/4 cups warm water

Method:

In a large bowl using a hand or standing mixer, add 4 cups of flour, 1/2 cup of oats, sugar, yeast and salt ( * be sure that you don’t directly add the salt on top of the yeast doing so will deactivate the yeast, so add salt and yeast on opposing sides of the bowl.)
Using a spatula stir all your dry ingredients together.
Add your water and oil. Using your hand or stand mixer with dough hook attachment on medium, setting mix for 3-5 minutes or until your dough comes together.
Brush your dough with oil on all sides, cover with plastic wrap and allow it to rise in a warm place for 1-2 hours. It will have doubled in size.
Grease a loaf pan with oil and a bit of the reserved spelt flour to ensure our bread doesn’t stick. Once the dough has risen, remove the plastic, press it down to deflate it. Place your dough into the prepared pan, making sure it is evenly spread. Make slits across the top, sprinkle the top with the last of your spelt flour and the tablespoon of oats. Recover with the same plastic and let it rise again for an hour in a warm place.
Once the dough has risen bake in a 400-degree pre-heated oven for 35 minutes.To help keep your bread moist while baking fill an oven-safe pot half-way with water and place on the bottom rack while your bread is baking. Once your bread is done carefully remove it from the loaf pan and allow it to cool completely on a wire rack.

I absolutely love this bread and I am now a huge spelt fan. It taste delicious and is so much better for your waistline. I hope you will give this recipe a try and enjoy it as much as my family and I do.