Buttermilk-Spelt Bread


We all love the nutty, complex flavor of spelt.  Spelt is very low in gluten, and can form a hockey-puck loaf if you’re not careful.  This recipe produces a light and tasty loaf, although it doesn’t rise as high as a white-bread loaf.   (But who cares?  The flavor is amazing!)

Also, the recipe makes two loaves, one for you and another to share with a neighbor.

Since a few folks have requested it, here’s my all-time favorite Spelt bread recipe, from my friend Naomi –

Buttermilk-Spelt Bread

4 Cups spelt, kamut or hard winter wheat flour
1–1.5 cups buttermilk
1/2 cup melted butter or olive oil (for greasing bowls and pans – do so liberally)
1/4 cup warm water
1 tsp active dry yeast
2 tbsp honey
1 tsp salt
1/2 tsp baking soda
1 extra cup flour–can be the same used above, or unbleached white flour

1)Combine 4 cups flour with 1cup buttermilk in a Kitchenaid mixer with paddle attachment until a ball forms.  If dough is too thick, add more buttermilk slowly, but it should be thick enough to form a ball.  Place ball of dough in a bowl, cover with a towl and leave in a warm place for 12-24 hrs.

2)After 12-24 hrs, combine water, yeast and honey in a small bowl and leave for 5 minutes or until it bubbles.  Add salt and baking soda and mix well. Place half the flour mixture, half the yeast mixture and 1/2 cup of extra flour in the Kitchenaid.  Process until a smooth ball forms.  Repeat with other half of dough, yeast & flour.

3)Knead the two balls together briefly and place in a buttered bowl.  Cover with a towel and let it rise for 2 hours, until doubled in bulk.  Then punch down, cut the dough in half and process each half in a processor for 30 seconds each.  Then form the balls into loaves with your hands and place in liberally buttered loaf pans.  Cover with a towel and let rise another 1-2 hours.  Finally, bake for 30 minutes at 350 degrees F, remove from oven and cover tops of loaves with more butter.   Cool on racks before enjoying.

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