Spelt is an ancient grain loaded with nutrients and can be tolerated by gluten sensitive people, so it is a great option for people looking for a tasty bread recipe with out the heavy gluten!!!
~ Vegan ~
Ingredients:
3 cups spelt flour
plus ~1/2 cup spelt flour, for kneading
1 1/2 cup warm water
1 1/2 tbsp traditional yeast
2 tbsp maple syrup
1/2 tsp salt
3 tbsp olive oil
Set oven to 350F. Generously coat a loaf tin with olive oil. In a measuring cup add maple syrup and yeast to warm water. Stir gently for a few seconds then let sit until about 1-2 cm of yeast "foam"has formed on top of the water. In a large bowel mix salt with flour. Add wet ingredients to dry ingredients and stir until combined. Slowly add extra (~1/2 cup) flour while kneading to create a soft and moist but not sticky dough. Place in loaf tin and spread to cover bottom of tin. Let rise with tea towel over tin in a warm place for about 45-60 minutes or until dough has risen to the top or above the rim of the loaf tin. Place in oven to bake for approximately 30-35 minutes or until a skewer comes out clean from the centre of the loaf.
Let it cool for about 15-20 minutes before eating. Enjoy : )
Makes 1 loaf
Prep & baking time:
Prep time ~ 1 hr 25 minutes
Baking time ~ 35 minutes
Total time ~ 2 hours
Love the power of food:
Spelt
Spelt is an ancient grain that is a great alternative to wheat, especially for gluten sensitive folks. Although there is gluten in spelt, it is more fragile than the gluten found in wheat and is therefore more easily digested.
It is an excellent complex carbohydrate beneficial especially for athletes as the ease of digestion, the immune-stimulating factors and high protein content make it a perfect 'carb-loading' grain pre event or post event to replenish muscle glycogen stores.
This amazing grain is also an excellent source of manganese, a vital nutrient for immune function, bone health and the production of digestive enzymes.
Add spelt to your life and feel the benefits!!!!!!
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