spelt bread recipe

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Spelt Bread Recipe. 1 tablespoon active dry yeast 2 cups warm water (105° to 110° F) 3 tablespoons honey 3 tablespoons melted butter 2 teaspoons sea salt 6 cups spelt flour (use any combination of whole or white spelt). - PowerPoint PPT Presentation

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Page 1: Spelt Bread Recipe
Page 2: Spelt Bread Recipe

Spelt Bread Recipe●1 tablespoon active dry yeast●2 cups warm water (105° to 110° F)●3 tablespoons honey●3 tablespoons melted butter●2 teaspoons sea salt●6 cups spelt flour (use any combination of whole or white spelt)

Combine the yeast, water and honey in a large warm bowl. Let stand for 10 minutes or until the yeast softens. Stir in the butter and salt and 3 cups of the flour. Stir vigorously with a wooden spoon. Add the remaining flour in increments until the dough becomes too stiff to stir, then place the dough on a lightly floured surface. Knead for about 6 minutes, adding any remaining flour as necessary, until the dough becomes smooth and elastic. Do not overknead.Place the dough in a lightly greased bowl. Cover and let rise in a warm, draft-free spot for about 2 hours or until doubled in bulk.Grease two 8 ½" x 4 ½" loaf pans. Punch the dough down to deflate it and divide it in half. Form each half into a smooth loaf and place in a prepared pan. Cover and let rise in a warm, draft-free spot for about 1 hour or until the dough has risen to the top of the pans.Preheat the oven to 350° F.Uncover the risen loaves. Place the pans on a heavy baking sheet and bake for 45 minutes or until the tops are light brown and crusty. Remove from the oven and tap out of the pan into the baking sheet. Turn the oven off and return the breads to the oven to crisp for 5 minutes. Remove from the oven and let cool on a wire rack.

Page 3: Spelt Bread Recipe

Spelt Grain Salad1 1/2 cups dry spelt kernels6 cups water2 1/4 tsp salt or to taste1 large clove garlic, chopped2 Tbsp balsamic vinegar1/4 tsp freshly ground pepper or to taste1/4 cup extra-virgin olive oil2 tomatoes, seeded, diced small1 small sweet onion, chopped1/4 cup each: chopped chives, chopped flat-leaf parsley, chopped fresh basil

Put spelt and water in medium pan. Bring to boil on high heat. Turn heat to medium-low. Cover and simmer until almost tender, about 40 minutes. Add 2 teaspoons salt. Simmer until tender but still chewy, about 10 minutes. Drain well. Transfer to large serving bowl. Cool to room temperature.

In a medium bowl, mash garlic and 1/4 teaspoon salt to a paste with a fork or pestle. Whisk in vinegar and pepper. Whisk in oil.

Add tomatoes, onion, chives, parsley and basil to the cooled spelt. Toss to combine. Add vinegar mixture. Toss to coat. Adjust salt and pepper if needed. Serve at room temperature. Makes about 6 cups.

Page 4: Spelt Bread Recipe

Spelt SoupPreparation : 10 minutesCooking time : 2 hours (plus soaking time)1 cup farro, washed in cold water and soaked for at least 6 hours, or overnight (save the soaking water)1 ham hock*1 medium carrot, diced1 medium onion, diced1 stalks celery, diced4 ripe, medium tomatoes, or 1 14 oz tin, or 3 - 4 TBSP tomato pureePecorino cheese, grated, as much as you likeToasted French or Italian bread to serve alongside the soup4 TBSP good olive oil, 2 for sautée, 2 to add when servingSalt and pepper to taste.

In a saucepan with a lid, cover the farro with the soaking water, add the ham hock (you can also add the hock when you add the tomatoes to the vegetables, below - this will leave the farro with a more distinctive taste), bring to a boil, reduce heat to low and simmer until not quite tender - depending on the type of farro and the soaking time, from 15 minutes to 1 1/2 hours. Check occasionally to make sure water is covering the farro, and for doneness. Set aside in a separate bowl.GENTLY sautée the chopped onion, celery and carrot in 2 TBSP olive oil until onion is transparent - do not brown.ADD the fresh or canned tomatoes and simmer slowly, until blended and reduced. May be covered or not, depending on how much water in the tomatoes, how much cooking they need. You can save time by using tomato puree here, if you wish.ADD farro and ham to sautéed vegetables , mix well, just cover with water and allow to simmer, covered for about an hour, until farro is quite tender. Discard ham hock, or serve in the soup to your favorite uncle.SERVE with a dollop of good olive oil on top of each bowl, grated pecorino cheese and toast on the side.*ALTERNATE: If you don't have a ham hock, you can chop up a few pieces of bacon or pancetta, and sautée the bacon in the olive oil before adding the carrots, onion and celery.

Page 5: Spelt Bread Recipe

Olive oil1 1/2 cups spelt or the red and green pepper spelt mix from Trader Joe's3 cups chicken broth8-12 ounces artichoke antipasto or chopped jarred artichokes1 small can good tuna, packed in oilTwo large handfuls of flat parsley, choppedAbout half a cup of shaved Parmesan or pecorino cheeseSalt and pepper

Spelt with Tuna and Artichokesserves 4

Heat a little olive oil in a large sauté pan over medium heat. Add the spelt and cook until slightly toasty and coated in oil - about 2 minutes. Add the chicken broth, one cup at a time, stirring frequently but not constantly. Add more as it looks dry. The spelt will probably take 30-40 minutes to cook. Just keep an eye on it and make a salad or cut up some vegetables; it doesn't need to be stirred all the time. When the spelt berries are chewy and al dente, and most of the liquid has evaporated, turn the heat to medium high, and add the artichokes and tuna. Cook until heated through.Add the parsley and cook until wilted, then take off the heat and taste. It won't need much salt, but perhaps a little pepper.

Page 6: Spelt Bread Recipe

1-1/2 cups (375 mL) fresh raspberries1 cup (250 mL) fresh blueberries¾ cup (175 mL) all-purpose 1-1/2 cups (375 mL) whole spelt flour1/2 tsp (2 mL) baking soda1/2 tsp (2 mL) baking powder1/4 tsp (1 mL) salt3 eggs2/3 cup (150 mL) sugar1/3 cup (75 mL) butter, melted1/4 cup (50 mL) olive oil1 tsp (5 mL) vanilla1/3 cup (75 mL) sliced almonds, optional

Line bottom of 8-inch (2 L) square cake pan with parchment paper; grease sides. Set aside.

In small bowl, toss together raspberries, blueberries and 2 tbsp (25 mL) of the all-purpose flour; set aside.

In bowl, whisk spelt flour, remaining all-purpose flour, baking powder, baking soda and salt. In separate large bowl, beat eggs with sugar until pale and thickened, about 3 minutes. Stir in butter, oil and vanilla. Stir in flour mixture until smooth. Fold in berries. Scrape into prepared pan. Sprinkle with almonds (if using).

Bake in centre of 325°F (160°C) oven for 50 minutes or until golden brown and cake tester inserted in centre comes out clean. Let cool in pan on rack. (Make-ahead: Cover and store at room temperature for up to 2 days. Or wrap in plastic wrap and freeze in airtight container for up to 2 weeks.)

Raspberry Blueberry Cake