Spelt Bread I recipe

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Ingredients

2 (.25 ounce) packages active dry yeast
1 tablespoon white sugar
7 cups spelt flour
2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon salt

Nutrition Info

120.4 calories
carbohydrate: 25.2 g
cholesterol: : -
fat: 0.6 g
fiber: 1.3 g
protein: 4.9 g
saturatedFat: : -
servingSize: -
sodium: 292.1 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir yeast and sugar, gradually adding warm water. Add about half the flour and the salt and beat well. Add the remainder of the flour gradually to acquire a stiff dough. It may require more or less than 7 cups.

  2. Knead 5 to 10 minutes until smooth and elastic.

  3. Put dough into a buttered bowl and turn once to butter surface. Cover with a towel and let rise until doubled, keeping it between 80 and 90 degrees F during the entire time of rising, about 2 hours.

  4. Punch down dough with your fist and divide into two parts. Knead and shape into 2 loaves and place into loaf pans. Cover again and allow dough to rise to top of pans.

  5. Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.

  6. Bake at 350 degrees F (175 degrees C) for 50 minutes.

Recipe Yield

2 9x5-inch loaves

Recipe Note

Wheat allergies? Try spelt!

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