Savannah’s Savory Bites

Posting Schedule - Monday: recipes from other sources that I’ve enjoyed, Wednesday: my original or family recipes, Friday: themed recipe blog hop

May 25, 2010

Spelt Bread

This is not a yeast bread so you won't have to wait for it to rise and you’ll be eating bread before you know it.  I’ve made lots of breads cooked with soda and they were really only so-so.  This one is very tasty and easy beyond compare.  Peanut or almond butter with honey spread on this bread would be a treat for the taste buds  I got the recipe off of  but I did alter it a bit.  If you do not have any of this flour you will not regret making the purchase.

Spelt Bread
8 cups spelt flour
1/2 cup sesame seeds (or combination of seeds - I used poppy and fennel in addition to the sesame.)
1 teaspoon salt
1 tablespoon brown sugar
2 teaspoons baking soda
4 1/4 cups milk
Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
In a large bowl, mix together the spelt flour, sesame seeds, salt, molasses, baking soda and milk until well blended. Divide the batter evenly between the prepared pans.
Bake for 1 hour and 10 minutes in the preheated oven, or until golden. Place a tin of the same size over the top of the loaf while baking and it will give it a lovely crust.
Spelt was grown originally in Iran between 5000-6000 BC and found its way to Europe 300 years ago and to North America about a century ago.  The Germans use it to make bread and beer and in Italy gourmet pizza crusts are baked from it.
I you use spelt in place of whole wheat flour you’ll enjoy its sweet nutty flavor.  It is higher in protein than wheat.  Spelt flour can be found in the gourmet section of some grocery stores or at the health food store.  Spelt’s high water solubility properties make it easy for the body to absorb its nutrients which include a large amount of the B - complex vitamins.  This ancient grain is also a great source of fiber and it has 10-25% more protein than normal wheat.  Growers of spelt do not need to use insecticides as the protective husk of this grain not only “traps” flavor inside but it also prevents insects from eating the berries.
So, how do you use spelt?  Do you have any favorite spelt recipes?
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