Although I'm on a wheat-free diet most of the time, I bake this loaf occasionally. Spelt flour has been known as the nature's legacy for centuries. It's rich in nutrients such as fibre, vitamin B2, thiamin, niacin, manganese, magnesium and fatty acids.
I think spelt has been demonised over the last couple of years. Mostly due the fact that it's connected to wheat which has been so greatly processed and modified that is of little nutrional value causing a myriad of health problems and disorders.
But really, if you purchase high-quality wholemeal organic grain, spelt may become your ally rather than an enemy. Being high in the ratio of complex versus simple carbohydrates, it icreases energy levels and is easy on the stomach. It's also high in protein which helps to promote adequate cell maintenace. And it tastes great too!
Ingredients:
- 500 g wholemeal spelt flour
- 1 teaspoon salt
- 1 teaspoon dried (quick) yeast
- 1 tablespoon raw honey
- 400 ml warm water
- 1 tablespoon olive oil
Preparation:
- In a large bowl mix together the flour, salt and quick yeast.
- Dissolve the honey in the water and roughly mix into the flour.
- While the dough is still craggy, add the oil and mix well.
- Knead the dough for a few minutes (you can do this using a mixer). Then, place in a 12x30 cm bread tin lined with baking paper .
- Cover with a cloth or tea towel and leave it to rise for about 25-30 minutes in a warm place.
- Bake in a pre-heated oven for 40/45 minutes.
- Cool on the rack. Enjoy :)
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