Spelt: A Healthier Alternative to Wheat
What is Spelt?
Spelt is an ancient grain that is similar to wheat but has a higher nutritional value than wheat. Spelt is naturally higher in protein, fiber, vitamins, and minerals than wheat, and it is easier to digest. Another reason why it is considered healthier is that spelt requires fewer fertilizers than wheat.
Spelt flour has a nutty, sweet flavor. Baked goods made with spelt usually have a soft texture with a light crumb. Spelt is not gluten-free flour. You can usually combine it in a 50:50 mix or completely substitute the all-purpose flour when baking. It is best to store this flour in the refrigerator.
Spelt Bread Recipe
Here is an easy-to-follow recipe for spelt bread that results in a deliciously soft texture and crispy crust.
Makes: 1 loaf Prep time: 15 minutes Total time: 2 Hours
- 500 g Spelt Flour
- 1 tsp Dried Yeast
- 1 tsp Sugar (unrefined)
- 1 tsp Salt (Himalayan)
- 300 ml Water (lukewarm)
- 1 tbsp Extra Virgin Olive Oil
- Mix the flour, yeast, and sugar in a mixer.
- Gradually add water to the flour mixture.
- Once the dough forms, add salt and oil and continue to knead the dough for about 10 minutes on medium speed.
- Shape the dough and place it into a prepared loaf tin.
- Cover the tin with cling film and leave it to rise in a warm place for an hour or until it doubles in size.
- Preheat the oven to 200°C and bake the loaf for 40-45 minutes.
- The bread is ready when the bottom sounds hollow when tapped. Leave it to cool on a wire rack.
- To achieve a good crust, add a pan filled with water to the bottom of the oven while baking. This creates a steam bath that helps the bread have a good crust and prevents tearing.
Enjoy this wholesome and delicious spelt bread recipe!