GNOWFGLINS™

This recipe yields 3 large loaves of whole spelt bread. See also my recipe which yields 2 large loaves.

Spelt can’t be kneaded as long as wheat, because the gluten it contains is more fragile. It is doesn’t feel the same as wheat — it feels gloppier and stickier, but should still be warm and smooth.

Whole Spelt Bread – Wheat-Free, Dairy-Free, Egg-Free

makes 3 large loaves or 4 regular loaves

• 11+ cups whole spelt flour (Vita-Spelt recommended)
  
• 4 cups warm water
• 2 tablespoons SAF yeast
• 1/4 cup + 2 tablespoons extra virgin olive oil
  
• 1 tablespoon sea salt
• 3 tablespoons raw agave syrup or raw honey
• 1/4 cup plus 2 tablespoons poppy seeds (optional)

Put 5 cups of the spelt flour, all the water and all the yeast in mixing bowl. Mix until just blended. Cover bowl with plastic wrap and allow to sit for 15 to 30 minutes, until bubbly and doubled in size.

Punch down (if using mixer, briefly turn on mixer intermittently). Add olive oil, sea salt, agave or honey, poppy seeds and the remaining 5 to 6 cups of spelt flour (1/2 cup at a time). Work in the flour until the dough is springy and it pulls away from sides of mixing bowl. It will be a little sticky, but should not feel wet. Add more flour as needed. If using mixer, increase mixer speed to dough setting (Speed 2 on Bosch Universal) and knead for no more than 6 minutes. Otherwise, knead by hand for 8 to 10 minutes, until dough is smooth and elastic.

Transfer dough to a well-oiled large bowl. Rotate dough around so it gets coated on all sides, top and bottom, with the oil in the bowl. Cover bowl with plastic wrap and place in a warm (but turned off) oven*. Let rise until doubled, about 30 minutes.

Punch down dough. Divide into 3 portions (for large loaves) or 4 portions (for regular loaves). Shape loaves and place in oiled loaf pans. Cut into top of each loaf 3 times diagonally with a sharp knife. Put pans in a warm place draft-free place to rise, such as near (but not on) the burner that vents the oven’s heat.

Preheat the oven to 350 degrees. When loaves have risen to just over the top edge of the pan, transfer the pans to the preheated oven. Bake for 30 to 35 minutes, until the tops are nicely browned and the loaves sound hollow when tapped. Turn loaves out onto cooling racks. Brush with oil or cover with a towel to keep crust soft. When just cooled, put in bread bags. Set one out for immediate use and freeze the rest.

Dinner Roll Variation: After the first rise, punch down dough and divide into 3 portions. Divide each of the 2 portions into 16 pieces. Shape rolls into balls by tucking edges underneath and spreading out loosely on 3 greased 9 x 13 inch baking pans. Spray tops of the rolls with olive oil spray or brush with olive oil. Put pans in a warm place draft-free place to rise, such as near (but not on) the burner that vents the oven’s heat. Let the rolls double in size. They should be swelled and touching each other. Meanwhile, preheat the oven to 375 degrees. Put pans back in oven and bake the rolls for 15 minutes, until golden brown. Remove pans from oven. Spray tops of rolls with olive oil spray or brush with olive oil and transfer rolls to cooling racks. Once cool, transfer rolls to bread bags. Freeze any rolls not needed immediately.

© Copyright 2008 by Wardeh Harmon