November 1, 2012

How is that spelt?: An easy six-minute bread recipe for the ancient grain alternative (PHYLLIS GLAZER November 1, 2012, Times of Israel)

Higher in protein and B complex vitamins as well as simple and complex carbohydrates than wheat, spelt is also considered easier to digest due to its high water solubility, which makes nutrients more easily absorbed by the body. It also has a pleasant nutty flavor and is a delicious substitute for wheat in almost any recipe. I find it offers a lighter texture to baked goods than whole wheat flour. [...]

Quick Whole Spelt Beer Bread (Makes one loaf)

 3 ¼ cups whole spelt flour

1 tablespoon baking powder

1 ½ teaspoons salt

2 tablespoons molasses, silan or honey

1 ½ cups (340 ml) dark beer (unsweetened)

A little fine oatmeal or caraway seeds for garnish

Preheat oven to 180°C (350F). Butter a 12 X 7 cm loaf pan.

In a large bowl, mix the flour, baking powder and salt. Mix the beer into the molasses and gradually add to the flour mixture, stirring with a wooden spoon until it has the consistency of a sticky dough.

Pour the dough into the prepared pan and use a spatula to spread it evenly in the pan. Cut a 1 1/2 cm deep slit down the center, lengthwise (this will allow steam to escape).  
Sprinkle the top with a little oatmeal or caraway seeds.

Bake for about 40 minutes or more until the top of the bread is golden-brown and a toothpick in the center comes out clean. Remove from the oven, let stand 10 minutes and cool on a wire rack.

"Healthy Baking Made Easy" by Phyllis Glazer
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Posted by at November 1, 2012 5:29 AM

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