Monday, January 4, 2010

Spelt Bread, YUM!

This bread is part whole spelt and part white spelt. It is also made half in the bread maker and half by hand and in the oven.

2 cups of whole spelt
1 cup of white spelt + extra for dusting
2 tbsp agave nectar or honey
2 tbsp olive oil or melted vegan butter
1 tsp of sea salt
¼ cup warm water (not too hot! 102° to 105°)
one packet active rise yeast
Bread Machine
Cast Iron skillet or heavy pan

Set oven to 375° and oil pan
Add all ingredients with the exception of a ½ cup of white spelt as directed by your bread machine for the dough only setting. If you can’t find the directions or bought one second hand as I did you can look up directions on the web. Note: I slightly warm all of my liquids together so that the oil or liquid sweetener won’t bring down the water temp and risk my dough not rising.
Once the the machine starts mixing slowly add a little more flour until the dough is a tight ball. Take a break!
Once the machine has finish take your dough and place on a floured surface. Knead the dough slightly and form into a ball. With a knife or pastry cutter cut 10 to 12 equal sized triangular pieces of dough. Place each piece folded corner to corner around the pan placing the last pieces in the center.
Let rise again for 30 minutes then place in oven for 30 minutes or until golden brown. Brush with favorite butter or oil right out of the oven. For vegetarians, bread can be brushed with an egg wash, for vegans, a little agave and water.

Yields: 10-12 rolls

Time to make: 2 hours and 15 minutes
Date Added: 12/13/09
Source: Germaine

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