
Spelt is an ancient grain. A very ancient grain. It was first used to make bread 5,000 years ago. Spelt has been found to be a prehistoric form of wheat. Genetically it has some differences but is very similar to wheat in appearance and is easily made into a flour. Over the centuries the cultivation and use of spelt has given way to the domestication and planting of traditional wheat crops, but it’s making a resurgence as a flour source for artisan breads and can easily be found in health food stores and high-end grocery stores. Spelt actually has more nutrition than traditional wheat and while it is low in gluten, people with Celiac disease or a high gluten intolerance should avoid eating it the same way they avoid traditional flours made from wheat. The bread that results from spelt is similar in appearance to a light rye and it has a subtle, nutty flavor. You can combine a portion of bread flour or all-purpose flour to increase the gluten for better yeast growth and a better rise, or you can use 100% spelt flour for this recipe. The addition of lecithin helps the rise with less gluten when you use 100% spelt. The addition of honey or pure maple syrup also stimulates yeast growth for a better rise.
Place all of the ingredients into the bread pan in the order indicated in the INGREDIENTS. Select the basic white setting, 1.5-pound loaf and medium crust.
When done, remove from the bread pan and let it rest for 10 minutes. Slice and serve.
Ingredients
Directions
Place all of the ingredients into the bread pan in the order indicated in the INGREDIENTS. Select the basic white setting, 1.5-pound loaf and medium crust.
When done, remove from the bread pan and let it rest for 10 minutes. Slice and serve.
Will this recipe turn out okay if I do not use the lecithin? I have all the other ingredients.
Substitute one large egg yolk for every tablespoon of lecithin powder. Egg yolks also have a much higher fat content than lecithin. If that’s a problem, look for an egg replacement powder at your local health foods store. Follow the instructions on the box for proper measurements. You could try skipping the lecithin but you might get a denser bread.
Could you use avacado or coconut oil instead of vegetable oil?
Hi Michele,
Any oil is fine 🙂
can this be made without the milk powder my son is allergic to dairy
Hi Sue,
Yes, it can be made without milk powder. Just skip it.
Hi! Can I sub part of the water for milk if I don’t have powdered milk?