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Spelt Bread

This is a super easy bread recipe. My husband loves when I experiment with 'other' grains... and this bread is one of his favorites. It smells delicious while baking and you'll love it's scrumptiously nutty...bran muffin taste.

Spelt Bread
4 cups spelt flour
1/4 tsp sea salt
1 Tbsp. raw honey
1 tsp. baking soda
2 1/4 cups almond/rice milk
1/4 cup sesame seeds (optional)

Preheat oven to 350.
Lightly oil a 9x5 loaf pan.

In a large bowl, combine flour, salt, honey, baking soda, milk and seeds.
Mix together until well blended.
Pour into the loaf pan.
Bake in preheated oven for about 1 hour.
Remove from the oven and let cool before slicing.

Makes 1 loaf.



Rorie said...

This sounds absolutely delicious. I'll have to find me some spelt flour and try it out.

Atzimba said...

It looks so good. I love baking with 'other' grains. I have heard about soaking grains and seeds and nuts for our bodies to gain more from these, do you soak yours. Do you have recipes using the soaking method? I once ate from a loaf of banana bread that had 8 different grains to make the flour and it had been soaked... It was so delicious and it made me feel great afterwards, very easy to digest. Iam curious if you do, would love to hear from your experience.

Beth said...

This looks yummy! Have you tried Ezekiel bread? I tried it once and it tasted great, but looked awful!! I have another recipe I'm going to test...

Tammie said...

Beth: I have bought Ezekiel bread! We actually like the buns and English muffins better then the actual bread. Oh but if you have a recipe you have about perfected I would LOVE for you to share it with me!

Tammie said...

Emily this looks great! I keep wanting to use my "other" grains more often especially in breads. I'm so glad you posted this!

Tammie said...

Atzimba: I have also been learning about soaking grains. I haven't done a lot of it at least not with making breads. Em have you?

I did just get a book that I'm really excited to try her recipes. She soaks all her grains first. The book is Traci's Transformation Health Principles. She talks about just what you are saying that you absorb more of the nutrients and digest it better. Thanks for sharing I hope to get it together soon and try that more! I think it well increase our nutritional intake!

Emily said...

Atzimba: I haven't, yet, soaked grains for bread making. Bryan (my husband) soaks a lot of different grains, then warms them in a crock pot, adds a little honey and almond/rice milk to them and eats 'em for breakfast.

I must admit...they're pretty tasty and it's a quick n' easy way to consume a variety of grains.

The banana bread you ate sounds super!

Maile said...

Yummy, more recipes to try! I tried Quinoa the other day and loved that. I am trying to increase our variety, love the crock pot idea, that sounds great, thanks!

Paula Adams Perez said...

Your spelt recipe sounds great! I'll have to try it for my men soon.

I recently made a whole wheat loaf with 1 cup of added soaked millet. The recipe is in Mark Bittman's book, "Food Matters." You also let the whole wheat flour, yeast and water dough sit for 24 hours before you mix in the soaked grain, so it also has the benefit of fermentation. My boys really liked it, and said it was sourdough-tasting. I couldn't try it 'cause I'm gluten-free.

Today it's rainy here and I'm baking a gluten-free multigrain loaf as well as another whole wheat loaf. The house smells goooooood!