Wheat allergies? Try spelt!

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Recipe Summary

Servings:
24
Yield:
2 9x5-inch loaves
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

120 calories; protein 4.9g; carbohydrates 25.2g; fat 0.6g; sodium 292.1mg. Full Nutrition
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Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/26/2004
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 bread is not so fresh and crunchy but can be easily cut very thin and makes wonderful crispy toast. I am allergic to wheat and baking powder and this is the about the tenth recipe that I have tried and the first and only one so far that has worked - I am new to baking! By the way my second attempt was even better than the first and rose more. I found that it was important to follow the temp guidelines and managed to keep the constant temp during rising by putting the bowl with the dough in an esky (Australian for cooler or picnic or insulated box) with a cup of boling water and thermometer. Temprature and humidity was constant. I am looking for more baking recipes to play with that do not use wheat or baking powder. Read More
(51)

Most helpful critical review

Rating: 3 stars
07/31/2005
A bit dry. Read More
(8)
16 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/26/2004
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 bread is not so fresh and crunchy but can be easily cut very thin and makes wonderful crispy toast. I am allergic to wheat and baking powder and this is the about the tenth recipe that I have tried and the first and only one so far that has worked - I am new to baking! By the way my second attempt was even better than the first and rose more. I found that it was important to follow the temp guidelines and managed to keep the constant temp during rising by putting the bowl with the dough in an esky (Australian for cooler or picnic or insulated box) with a cup of boling water and thermometer. Temprature and humidity was constant. I am looking for more baking recipes to play with that do not use wheat or baking powder. Read More
(51)
Rating: 4 stars
12/23/2003
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. Read More
(40)
Rating: 5 stars
01/26/2004
This was deeelish!I used turbinado sugar instead of white. I also mixed half and half of whole spelt and white spelt flour. Read More
(36)
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Rating: 4 stars
06/06/2007
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 little more flavor. Read More
(17)
Rating: 5 stars
05/19/2011
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 store bought spelt but it hold ups much better in a sandwich. This recipe was easy to make (spelt is known to be fussy) I did substitute agave nectar for the sugar to lower the glycemic index since it is being made for a diabetic. One warning I do have for people with allergies is that spelt is a type of wheat better tolerated the most. Read More
(9)
Rating: 3 stars
07/31/2005
A bit dry. Read More
(8)
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Rating: 3 stars
04/18/2011
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 heavyiness Read More
(6)
Rating: 5 stars
07/28/2011
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 Read More
(4)
Rating: 5 stars
12/04/2013
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 written except I used 1 tablespoon honey instead of the sugar as my daughter cannot have white sugar. Read More
(1)
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