This is Sue Gregg’s recipe for spelt bread. She says this makes 2 medium loaves (8.2 inch by 4.5 inch pans). For me it only makes one loaf, unless I’m making cob loaves. You may find that if you actually did all the risings that she does, that it stretches this far. Plus you are working with the original US measurements, rather than adjusting for Aussie ones.
Bake at 350F (175C) for 35 to 45 minutes
1. Blend in a glass measuring cup in order and allow to stand 5-10 minutes until it bubbles up: 1/4 cup very warm (but not hot) water, 2 teaspoons (1 package) active dry yeast, 1.5 teaspoons honey.
2. Blend in mixing bowl: 2 cups cool water, 3 cups spelt flour, yeast mixture.
3. Cover bowl with a damp cloth and let stand several hours or overnight at room temperature (away from draughts and heat)
4. Mix in with wooden spoon and beat vigorously for 200 strokes, or on a medium speed in electric mixer for 5 minutes: 2 teaspoons salt, 1/3 cup of olive oil, 1/3 cup of honey, dash of lemon juice, a portion of 6-7 remaining cups of spelt flour (no more than keeps batter easy to beat vigorously)
5. Blend in remaining flour whilst workable to stir, reserving about 1-1.5 cups to add while kneading just to prevent sticking, don’t worry if not all flour gets used. That’s ok.
6. Knead 20 minutes or 600 to 800 strokes until smooth and resistant to kneading action.
7. Set in bowl greased with butter, turning over to grease top; cover with a damp towel and let stand until double in size (about 1.5 hrs
8. Gently press down in centre, and from sides to centre, turn dough over and set to rise again until double, (about 45 minutes)
9. Gently press down, knead a few times, cover, let rest 10-15 minutes.
10. divide dough, shape loaves and place in well greased loaf pans (or flower pots, or souffle dishes, or whatever takes your fancy for baking bread in!! ;o)
Cover with a damp towel and set in a warm corner to rise until almost double (about 25 minutes)
Bake at 350F for 35 to 45 minutes until golden brown on the bottom. Rest the loaves in their tins for a few minutes then turn out loaves and cool on a cake rack. Brush with melted butter for a soft crust.
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Stolk tweaks: This is entirely too much leaving of dough to double in size for me personally! I work with just one extra rising when making Spelt bread, and no extra risings when making a Kamut loaf. I tend not to add the flour according to the amount recommended, but tend to watch and stop adding when I’m happy with the texture.
I start with just 2 cups of flour, rather than the three.
I’m also usually working with sprouted spelt flour, and so can skip the initial overnight standing. I’ll post the instructions for making your own sprouted flours at a later date!! But if your spelt flour isn’t the pre-sprouted kind, it would be good to follow the instructions as is. Particularly as you are looking to make this as easy on your digestion as possible!! All the more important!
Maz's Multitasking 