Spelt flour is a nice alternative to wheat flour.
Compared to wheat, spelt contains way more fibre (eg. 100g of wheat flour has 4g of fibre, while spelt flour contains 11g). It is also richer in protein (by 5g per 100g, respectively) and it has a lower glycemic index (GI). Indeed, spelt is in the group of the goodies with the middle GI (~40) while wheat is with the badies with the high GI (~60). Compared to wheat it is also richer in copper, iron, zinc, magnesium and phosphorous. But still be careful, because it is a bit more caloric than an average white bread.
Moreover, spelt is also a fluffy and gentle flour which gives us a nice soft loaf. And the best is, that the loaf is very easy to make and we need to add only a few ingredients that could be found in almost any home.
And let me tell you a little secret. When I was preparing the loaf, I though that I messed up the recipe. The loaf just didn’t come up as pretty as I wanted to be. But it was delicious anyway. I was thinking to make a new one, but ultimately I want to keep this blog real as much as possible. And in the real world, not everything is always so pretty as on the internet. 😛
So yeah, here it comes the recipe for the rather authentic spelt loaf.
- 1kg spelt flour
- 8dcl hot water
- 1 spoon olive oil (extra virgin)
- 1 tsp salt
- 1 sachet dry yeast (the original recipe says 2, but mine worked well with just one)
Preheat the oven to 50°C.
Put half of the flour into the dish. Add yeast and half of the water (4dcl). Mix. Add salt, olive oil and slowly add the rest of the flour and water. Mix until you get the soft batter (a bit denser than the one for pancakes, if you imagine).
That’s it with the mixture. BTW, you can mix it in the kitchen-aid or by hands. Just before you use the machine….find out what’s the maximum capacity of it…because the capacity of mine was just 0,5kg of flour….so I almost broke my (or my mom’s, Ups!).
Okay, cover two baking dishes with baking paper and divide the batter in each dish (use clippers to make your life easier). Put a plate of water on the bottom of the oven to make your bread “less dry”. Put dishes into the oven on 50° for about 2,5 – 3 hours or until the batter reaches the edges.
Then, rise the temperature to 200° and bake for another 30 minutes. After that period, reduce the temperature to 180° and bake for another 30 minutes.
Finally, put the loaf out and let it chill. When it is almost cold, remove the baking paper and wrap it with a clean cloth and leave until it gets completely cold.
And this is all the magic behind this gorgeous easy home made loaf.