Monday 24 October 2011

Recipe For Spelt Bread

April’s Spelt Bread

2 teaspoons soda bicarbonate
¼ teaspoon sea salt
1 heaping teaspoon cinnamon or herbs (thyme, oregano etc)
6 cups spelt flour
small hand full sultanas and sunflower seeds
3 ½ cups of liquid (Goat’s Milk + water)
Olive Oil

o      Apparently the key to best results using spelt flour is the time involved, once the flour is wet, you have to move quickly to get it mixed and placed into a pan and then into the oven. I have heard that it is about 4 minutes, so I aim for that or less.

o      Turn your oven on to 170C

o      In a deep bowl, mix together soda bicarbonate, sea salt and cinnamon. Then add the sultanas and seeds

o      Take a large lasagne dish or equivalent and using the olive oil coat the bottom of it, flour it well.

o      Next add the flour, folding it into the other ingredients and mix well by stirring and folding over and over to evenly distribute the soda.

o      Pour off the liquid into a large measuring cup or another bowl, mixing together the goat’s milk and water (I use only spring water to make a beautiful bread)

o      Slowly add the liquid while mixing it into the flour until all is wet and you have a heavy wet looking mixture that is not sloppy or too hard, somewhere in between.

o      Spoon it into the pan, but dropping large spoonfuls down again with very little over mixing until it is all in the pan.

o      Place in a hot oven for about 40 - 45 minutes. Each oven is different, so you may have to watch this carefully the first time and see what your oven does with this time/temp combination

o      You can also use herbs instead of the cinnamon or nothing at all. The spring water gives a fresh tasting bread.

*** These days as I am doing a cleanse, I am not using milk for the bread only water and it tastes wonderful. So, you do not need to use milk at all if you don't want to. As well, this makes a big pan of bread or about 3 loaves. Half the ingredients to make less. I use organic ingredients for maximum nutrition in my recipes. 


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