Honey Spelt Bread

I really enjoy the earthy goodness of spelt. Its texture and flavor are a bit lighter than whole wheat but still packs a punch when it comes to tasting good and is good for you (the two can coincide at times;). Some people who have gluten intolerance can enjoy spelt as an alternative to wheat but not all as it does have a limited amount still present. What is spelt, you ask? It is an ancient grain that is a hybrid between a type of wheat and a type of tall growing grass. It has more protein than regular wheat, is high in fiber, and has a high amount of B vitamins (B vitamins make you feel happier). Yeah, yeah–nutrition jargon–so what is the big deal with spelt?

It tastes good. Pure and simple. Next time you are at the store, pick yourself up a loaf of spelt bread and I think you might be surprised. It’s soft, it has a wonderful nutty flavor, and it tastes great as toast or in a sandwich. I stopped eating store-bought whole wheat bread a few years ago and it was well worth it. When I do buy my bread, I get it from Dave’s Killer Bread, straight from the factory here in town, fresh (and spelt!). They don’t put anything strange in their bread–and they support a wonderful cause.

But when I don’t buy it, I make this bread. I usually make two loaves and freeze one for later use (the freezer is an amazing utility to make the most of!). It’s hearty, dense, has wonderful flavor, and I eat it with just about anything. I love it when it (or any bread really) comes right out of the oven and I smother it in fresh butter–and mean smother–I have a weak spot for fresh bread and butter. One of life’s little guilty pleasures .

Enjoy!

Honey Spelt Bread recipe adapted from Food and Wine

4 1/2 cups whole-wheat spelt flour, plus more for dusting
2 teaspoons fine sea salt
2 teaspoons active dry yeast
1 3/4 cups warm water
2 + tablespoons honey (I used almost 4)

In a standing mixer fitted with a dough hook add the water, honey, and yeast. Let stand for about 5 minutes to get nice and foamy. Add the salt and flour 1/2 cup at a time and mix until the flour is moistened, about 2 minutes, scraping down the side of the bowl with a rubber spatula as needed. Increase the speed to medium and knead until a stiff dough forms, about 2 minutes longer.

Transfer the dough to a lightly floured work surface and shape into a ball. Set the dough in a well-floured bowl, cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 1/2 hours.

Preheat the oven to 450° and spray a 9-by-5-inch loaf pan with vegetable cooking spray. Invert the dough onto a lightly floured work surface and gently punch it down. Fold the dough into a loaf, tucking in the sides and pinching the seams. Transfer the dough to the loaf pan, seam side down. Cover with plastic wrap and let stand until doubled in bulk, about 1 hour.

Remove the plastic wrap and lightly dust the dough with flour. Using a razor blade or sharp knife, make a shallow lengthwise gash down the center of the loaf. Bake for about 35 minutes, until the loaf is risen, golden on top and an instant-read thermometer inserted into the center of the loaf reads 180°. Let the bread cool in the pan for 10 minutes, then tip it out onto a rack to cool completely before serving.