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My review
Spelt Bread I
Patsy Wilson
"Wheat allergies? Try spelt!"
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Ingredients
servings 120Original recipe yields 24 servings (2 9x5-inch loaves)
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- Knead 5 to 10 minutes until smooth and elastic.
- 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.
- 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.
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
- Bake at 350 degrees F (175 degrees C) for 50 minutes.
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Reviews
Read all reviews 1315 Ratings
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Most helpful positive review
6/26/2004
This is GREAT - it WORKED, was easy (although it takes hours) and was yummy. Thanks very much Patsy. The outside of the loaf was all crunchy and the inside soft. By the second day the bre...
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6/26/2004
This is GREAT - it WORKED, was easy (although it takes hours) and was yummy. Thanks very much Patsy. The outside of the loaf was all crunchy and the inside soft. By the second day the bre...
12/29/2001
Very flavorful chewy bread. I used honey instead of white sugar which could account for why it didn't rise the second time as well as I would have liked, but it still came out very good.
1/23/2004
This was deeelish!I used turbinado sugar instead of white. I also, mixed half and half of whole spelt and white spelt flour.
6/6/2007
The loaves turned out perfect. Crispy crust with soft inner core. Great the next day for sandwiches or toast. I subed White spelt, brown sugar, and organic unfiltered apple juice to add a lit...
5/17/2011
This is a great recipe I will be making it weekly. For me the rise time was a little long but that varies with type of yeast, and room temperature. Not only is this bread much cheaper then the ...
4/18/2011
came out not risen weell but from what I am reading about spelt is that the gluten is very fragile that I kneaded too much, I used myy kitchen aid so will try by hand and see if I can fix he hea...
7/28/2011
Made this recipe, with a few minor modifications but the result is great. You can find my blog by googling it trie-tested-recipes-sharing this and many more recipes are there. Happy cooking
12/4/2013
This is the first spelt bread recipe I tried, and it is absolutely delicious! I just cut one loaf open to taste and cannot stop eating from it, it's that good. I made it exactly as the recipe is...