German Spelt Bread

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We do not eat bread very often due to it generally being highly caloric and low in nutritional value. That being said, on days that we are trying to keep our calorie count low (fasting days) a slice of good bread can get us through the day. So when we want a slice of bread we want something dense, filling and satisfying that is good for you. This one fits the bill. (This recipe is best to make using a standing mixer.)

MAKES: 16 Servings
PREP/COOK TIME: 1 hour, plus 3 hrs rising time.

INGREDIENTS

• 1 1/2 cups spelt flakes

• 2 1/4 cups spelt flour

• 1 cup lukewarm water

• 1/2 cup lukewarm almond milk

• 1/2 teaspoon sugar

• 1 package dry yeast

• 1 tablespoon salt

• 1 tablespoon olive oil

• 1/2 lemon, juiced

• 4 tablespoons fresh rosemary, chopped fine

• 5 cloves garlic, thinnly sliced

• 1/4 cup raw pumpkin seeds

 DIRECTIONS

1. Combine the spelt flakes and spelt flour in a large standing mixer bowl.

2. Separately, allow the yeast powder to dissolve in the luke warm milk (105 to 110 degrees) and 1/2 teaspoon sugar.

3. Add the yeast mixture to the flour mixture and begin mixing on the lowest speed of your standing mixer fitted with a dough hook. As you mix, gradually add the lukewarm water, lemon juice, salt and olive oil. Continue mixing for 10 minutes.

4. While still mixing, add the rosemary, garlic and pumpkin seeds. Continue mixing for another 5 minutes or until the dough is smooth and elastic.

5. Remove the bowl from the mixer and cover the bowl with a kitchen towel and set aside in a warm (not hot) place. Allow the dough to rise until approximately doubled in size. This takes about 2 hours.

6. Grease a 9 x 5 inch loaf pan. Knead the dough by hand for 2 to 3 minutes, adding a bit of spelt flour to your work surface and hands as you go until the dough is no longer sticky.

7. Preheat the oven to 400 degrees. Place the dough in the prepared loaf pan and run a cut through the center surface of the loaf about 1/4 inch deep. Spinkle the top of the loaf with a few spelt flakes. Cover the loaf pan with the kitchen towel and allow to rise again in a warm place. It should double in thickness. This take about 1/2 hour.

8. When ready, bake the bread at 400 degrees for 15 minutes, then reduce the oven temperature to 385 degrees and bake for an additional 30 minutes. (This helps to give the bread a nice crispy crust.)

9. Remove the loaves from the oven and cool for five minutes, then remove the loaf from the pan and continue cooling on a rack.