Spelt & Honey Loaf
Honey Spelt was inspired by the Khorasan and honey recipe - these two flours can be interchangable or mixed for a great tasting bread!
The taste of spelt is a bit more hearty than Khorasan, but taste comes down to preference. Spelt has been around for decades and is especially used in Europe. Lower in gluten, spelt can sometimes be eaten by those who have gluten allergies or who may have intolerance to gluten.
Add honey to this recipe and you have a bread that is 100% ancient grain spelt with a sweet, rich flavor.
This recipe can easily be doubled if you choose to bake 2 loaves of this hearty spelt bread.
3 - 3 1/2 c spelt flour
1 packet instant yeast (or 2 tsp)
1 1/4 c warm water
3 TBS honey
2 Tbsp coconut oil (or 2 Tbsp butter)
1 1/4 tsp salt
This recipe uses a sponge for the first part of the mixing/rising process.
Sponge (1st rise)
Mix together the water, the yeast, 1/2 of the flour (1 1/2 cups) and the honey. Mix these ingredients 1-2 minutes into a batter and let sit 30 minutes. This sponge helps create a better gluten structure.
After 30 minuts - Add:
1 1/2 c spelt flour
1 1/4 tsp salt
1 Tbsp coconut oil
1 Tbsp butter (optional)
The coconut oil and butter can be used exclusively or together. Use just coconut oil, just butter, or both as noted above.
Knead for 5-6 minutes with mixer on speed II, or 6-7 minutes if kneading by hand. Dough should be soft, but not sticky. Add a bit more flour if too soft.
Let kneaded dough rise in a greased bowl, covered, for 30-60 minutes, or until dough has doubled. Spelt rises slower than red/white wheat so be patient.
Form loaf and put into pan. Let rise until dough is about 1/2-1 inch above the pan, about 30-60 more minutes.
Bake for 26 minutes at 340 degrees Fahrenheit.