Title:Spelt Bread
Category:Breads
Servings:1 loaf
Source:
Preparation time:
Cooking time:
Combine yeast and water; let sit for 5 minutes. Combine yeast/water and all other ingredients in a bowl, mixing until it comes together as a shaggy dough. Let dough sit for 20 minutes to absorb liquid. Turn out onto spelt-floured board or counter and knead for 10-15 minutes, adding flour as needed to keep from sticking. Place dough in a greased bowl and cover with a kitchen towel. Let rise until double in bulk, approx. 1-1/2 hours. Punch down and knead another 1-2 minutes. Shape into loaf and place in greased loaf pan. Gently press dough down into pan to fill corners. Cover with a towel again and let rise until double in bulk. Bake at 350 degrees for 25 minutes. Let cool in pan for 5 minutes, then turn out onto wire rack and let cool completely.
Spelt flour is great for those with problems with gluten, or that have wheat allergies. The dough or batter must sit for a bit because it absorbs its moisture slowly. Letting it sit ensures a properly moistened dough/batter.
3 cups of flour was definitely not enough for me; it was a VERY sticky dough. I used almost another 1/2 cup to get a proper dough. I'll have to try again with another flour and see if it's the same.
Xanthan gum is a natural product, available at natural foods stores. Bob's Red Mill is one brand.