Spelt is an old grain. It is a very old grain. It was used in the first time to make bread around 5,000 years ago. Spelt was discovered to be a form prehistoric of wheat. Genetically, it differs from wheat however it is extremely like wheat’s appearance and can be easy to make into a flour. Through the years, cultivating and using spelt have led to the domestication and cultivation of wheat-based crops. however it’s regaining its popularity as a flour-making source for the creation of artisan breads. It is readily available within health-food stores as well as premium supermarkets.
Spelt is actually more nutritious than wheat, and although it’s gluten-free and gluten, those who suffer from Celiac disease or a severe gluten intolerance should not eat it in the same way as they avoid traditional flours made of wheat. The bread that is made from spelt has a similar appearance to light rye, and it also has a the slightest, slightly nutty taste.
It is possible to combine a portion of all-purpose or bread flour in order to increase the gluten content for better yeast growth and an improved rise. You could also make use of 100% spelt to make this recipe. Lecithin is a key ingredient that helps the rise by removing gluten when using 100 100% Spelt. Honey or maple syrup that is pure encourages yeast growth, which results in an improved rise.
INGREDIENTS:
- 1 Cup of Water (110deg F./43deg C.)
- 1 1/2 tsps. Salt
- 1/2 tsp. Lecithin
- 3 tbsp. Dry powder of milk
- 1 1/2 tsps. Pure maple syrup or honey
- 1 1/2 tsps. vegetable oil
- Three cups of spelt (or two cups of spelt ) and the equivalent of one cup of bread or all-purpose)
- 2 tsps. Active yeast dry or bread machine yeast
DIRECTIONS:
- All of the ingredients in the bread pan according to the order specified in the ingredients. Choose the white basic option, 1.5-pound loaf and medium crust.
- Once it is done, take it out of your bread baking pan, and allow it to sit at least 10 minutes. Serve it by cutting and serving.
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