The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight…
Bread Making is one of those almost hypnotic businesses, like a dance from some ancient ceremony. It leaves you filled with one of the world’s sweetest smells… there is no chiropractic treatment, no Yoga exercise, no hour of
meditation in a music-throbbing chapel. that will leave you emptier of bad thoughts than this homely ceremony of making bread.”
M.F.K.Fisher, The Art Of Eating
And I couldn’t agree more. I absolutely love bread making. For me the entire process is one of the most satisfying experiences in my kitchen. Right from kneading the dough (which I must admit I love doing with my hands) to knocking it down,letting it rest and baking it.Gentle bread aromas wafting through the house as I wait impatiently for my loaf to turn into that wonderful golden brown. A perfectly made loaf for me is a euphoric sense of accomplishment and gratification.Now it’s another story how antsy one gets once the bread has been baked, as I just can’t wait long enough for it to cool and devourer it.
I had some Spelt flour which I had picked up on a trip to Dubai last year and had been wanting to experiment with this ever since.
Some Facts about Spelt:
Now mind you this grain is not gluten-free as it a form of ancient wheat, all though the gluten content is lower and hence better tolerated by those who are gluten sensitive (This is my own opinion as I do have Gluten Sensitivity)
Packed with nutrients,this grain is much in demand and is making a huge comeback.Spelt has high water solubility, so nutrients are easily absorbed by the body making it easy to digest. It is high in protein (significantly higher than wheat), higher in B complex vitamins, and spelt is high in both simple and complex carbohydrates. Spelt’s nutty flavor doesn’t just taste good, it has so many other nutritional benefits that are amazingly good for you.
TIP WHILE KNEADING SPELT DOUGH:
The gluten in Spelt is pretty unusual, while wheat flour that needs a lot of kneading to strengthen gluten to give bread structure, the gluten in spelt breaks down fairly easily. So just make sure not to over knead this flour.
Well enough said about Spelt flour and now for the recipe for this wonderful Bread. Please do try it out. I have made this a couple of times now, with some not so great results. This time however it came out just perfect.
Go ahead and bake some ,I’m quite glad I experimented with Spelt flour.
- 500 grams Spelt flour
- ½ teaspoon salt
- 1 teaspoon Active dry yeast
- 1 teaspoon sugar
- 300 ml Luke warm water
- 1 tablespoon Olive oil
- Pumpkin seeds(optional)
- Pre heat the oven to 200 C
- Activate the yeast by mixing it in about 100 ml water and the sugar.
- Once the yeast is activated mix the spelt flour, yeast, salt and remaining water and make it into a smooth dough .I like to use my hands. Please do ahead and do this in a mixer with the kneading attachment.
- The dough will be soggy so you could add a little more oil and mix till smooth.
- Place this in a glass bowl and cover with a damp cloth. Let this rest for about an hour.
- The dough will have doubled in size within the hour.
- Knock down the dough.
- Now place this dough in a bread tin that has been lightly greased.
- Make deep cuts on the surface of the dough.
- Cover again with a damp cloth and let this rest for another hour.
- Sprinkle with some flour and bake in a pre-heated oven for about 34-40 minutes.
- Remove from the tin when done and place on a wire rack to cool.
Happy Baking dear friends!