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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is my Grandad's recipe for bread, normally it calls for half white flour and half whole wheat flour, but as my son has a wheat allergy, I substituted both flours for Spelt flour. Spelt flour is an ancient grain and can be used in place of white flour. It can be found in most Health food stores. Enjoy! Editor's Note: Spelt is an ancient wheat that has recently been marketed as safe for wheat-allergic individuals. Wheat-allergic patients can react to spelt as they do to common wheat. Please consult with your health care provider to ensure spelt is appropriate for you. Ingredients:
2 tablespoons yeast |
3/4 cup warm water |
2 2/3 cups warm water |
1/4 cup honey |
1 tablespoon salt |
9 tablespoons oil |
9 cups spelt flour |
Directions:
1. In a cup, combine 3/4 cup of warm water, 1/4 cup of honey and 2 tbsp of yeast. Set aside.
2. In a large bowl, combine 2 2/3 cup of warm water, salt and oil.
3. Add half flour and yeast mixture.
4. Stir well.
5. Add remaining flour and knead for about 8 to 10 minutes.
6. Preheat oven to 200 degrees and then turn off.
7. Grease an ovenproof bowl and place dough in it. Let rise in oven. Punch dough down.
8. Divide into three, place into three greased loaf pans, poke holes in loaves and let rise again.
9. Bake 425 degrees for 20-25 minutes.
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