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

Whole Spelt Bread

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

See all basic recipes.

See also my recipe which yields 3 large loaves.

Whole Spelt Bread

makes 2 large loaves or 3 regular loaves

• 6-2/3+ cups whole spelt flour (Vita-Spelt recommended)
  
• 2-2/3 cups warm water
• 1 tablespoon plus 1 teaspoon SAF yeast
• 1/4 cup extra virgin olive oil
• 2 teaspoons sea salt
• 1 tablespoon plus 1 teaspoon raw agave syrup or raw honey
• 1/4 cup poppy seeds (optional)

Put 3-1/3 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 3-1/3 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 2 portions (for large loaves) or 3 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 2 portions. Divide each of the 2 portions into 16 pieces. Shape rolls into balls by tucking edges underneath and spreading out loosely on 2 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

After the first rise (in addition to the sponge), I took 3-inch diameter balls of cracked grain cereal bread dough and flattened each with my hands as much as possible (they ended up to be about 4 inches wide each). I was trying to stretch the dough out over the greatest possible surface area. I suppose a rolling pin would help with this, but I did not think of it at the time. I placed the discs of dough on olive-oil sprayed baking sheets (about 6 per sheet).

Then I let the buns rise until they were good and puffy. I baked them for15 to 20 minutes in a preheated 350 degree oven. I brushed them with oil when they came out of the oven to keep the tops soft. As soon as they were cool, I bagged them up to keep them moist. I froze some for next weekend, too.

• 1 cup hazelnuts
• 1 cup rolled oats
• 1 cup whole wheat pastry flour
• Pinch of salt
• Pinch of cardamom or coriander
• Pinch of cinnamon
• 1/2 cup agave syrup
• 1/2 cup grapeseed oil
• 1/3 cup fruit-sweetened jam

Put hazelnuts in Vita-Mix dry container or food processor. Buzz to a coarse flour, then pour into a mixing bowl. Buzz oats in the blender to make a flour, then add to the ground nuts. Add salt, spices, and pastry flour. Add agave syrup and oil. Mix well. Form walnut-size balls and place on an oiled cookie sheet. Press cookies with thumb, making a small print to fill with jam. Fill each thumbprint with a half-teaspoon of jam. Bake in 350 degree oven for 12 to 15 minutes until golden brown. Allow to cool before removing from tray and sampling.

Sweet Potato Muffins

makes 2 dozen muffins

• 1/4 cup flax seed meal
• 3/4 cup filtered water
• 3 cups pureed sweet potatoes*
• 1/2 cup grapeseed oil
• 3/4 cup raw agave syrup (or honey)
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1 teaspoon dried ginger
• 1 teaspoon allspice
• 1/4 to 1/2 teaspoon ground nutmeg
• 3 cups whole wheat pastry flour, whole wheat flour, or blend of flours**
• 2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon sea salt
• 1 cup raisins (optional)
• 1 cup chopped nuts (optional)

Preheat oven to 375 degrees.In blender container, whisk together flax seed meal and water. Let sit for a few minutes. Add sweet potatoes, grapeseed oil, agave syrup, spices, and vanilla extract. Blend well, until smooth.

In medium sized mixing bowl, put flours, baking powder, baking soda and salt. Fluff with fork. Add nuts and raisins.

Add blender ingredients to dry ingredients. Mix until just incorporated. Fill greased muffin tin or muffin paper liners three-fourths full. Bake for 15 to 20 minutes or until toothpick inserted comes out clean. Remove from oven and transfer muffins to cooling rack.

Store in an airtight container.

*If using homemade pureed sweet potatoes, let excess water drip out through a cheesecloth, until the puree is very thick.

**For cakey muffins, use whole wheat pastry flour. For heartier but still light and moist, use whole wheat flour. For a flour blend, use 3 cups of blend of your choice (for instance, 1 cup millet, 1 cup spelt and 1 cup kamut).

© Copyright 2006 by Wardeh Harmon

When we make our every other month trip to Trader Joe’s, we usually pick up a package of 6 little bread bars called Primeval Force Energy Bars (or something similar). I created this recipe to try to duplicate those yummy and hearty bars. Since I can’t come up with a really snazzy name, I’m calling them Hearty Dried Fruit & Nut Bread Bars.

Hearty Dried Fruit & Nut Bread Bars
makes 32 bread bars

• 2-1/4 teaspoons yeast
• 2-1/2 cups warm water
• 6-1/2+ cups whole wheat flour (preferably fresh ground, hard white wheat flour)
• 1/4 cup vital wheat gluten
• 1/4 cup unsulphured dark molasses
• 1/3 cup grapeseed oil
• 1 tablespoon plus 1 teaspoon cinnamon
• 1 teaspoon sea salt
• 1/2 cup flax seed meal
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract (optional)
• 2 cups total dried fruit (such as raisins, chopped dates, diced apricots)
• 2 cups chopped nuts
• 1/2 cup shredded unsweetened coconut (optional)
• olive oil spray or additional grapeseed oil

Put 3 cups of the whole wheat flour, all the water and all the yeast in mixing bowl. Use dough hook on “Stir” speed to 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 by briefly turning on mixer to “Stir.” Add 1 cup whole wheat flour, vital wheat gluten, molasses, grapeseed oil, cinnamon, sea salt, flax seed meal, vanilla extract and almond extract (if using). Begin mixing on “Stir” speed. Add 1 cup whole wheat flour, 1/2 cup at a time until dough pulls away from sides of mixing bowl. Add the raisins, other dried fruits, nuts, and coconut. Increase mixer speed to dough setting (Speed 2) and add approximately 1 cup more whole wheat flour, 1/2 cup at a time. Add additional flour if necessary, so that dough is springy but not sticky. Knead for 5 minutes on dough setting or until dough forms a ball around the dough hook.

Remove bowl from mixer. Spray sides and bottom with olive oil spray, or coat with grapeseed oil, while you lift dough up. 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 2 portions. Divide each of these portions in half repeatedly until there are 32 pieces. Shape each piece into a little tube (about 3 to 3-1/2 inches long and 1-1/2 inches wide) and spread out loosely spaced in 2 greased 9 x 13 inch pans (or two 8-inch square pans will do the job of one 9 x 13 inch pan).

16 bars will spread out loosely in one 9 x 13 inch pan.

8 bars will spread out loosely in one 8-inch square pan.

Put pans in the warm (but turned off) oven to rise for about 30 minutes, or until dough has swelled and the edges are pressing against one another. Remove pans from oven and set the pans near (not on) the burner where the oven vents to keep warm. Pre-heat oven to 375 degrees. Transfer the pans to the oven and let bake for 15 to 20 minutes, until sides and bottom are golden brown and the bread bars sound hollow when tapped. Spray the tops with olive oil spray, or brush with oil. Transfer the bread bars to cooling racks. When just cooled, put in bread bags — about 12 per bag. Set out one bag for immediate use and freeze the rest.

*To warm oven, turn on to 400 degrees for 5 minutes, then turn off. Open the oven door and let most of the heat out, until the oven is left comfortably warm.

© Copyright 2006 by Wardeh Harmon.

Follow the directions for Whole Wheat Bread — 2 Loaf Recipe, until after the first rise.

Punch down dough and divide into 2 portions. Divide each of the 2 portions into 16 pieces. Shape rolls into balls by tucking edges underneath and spreading out loosely on 2 greased 9 x 13 inch baking pans. Spray tops of the rolls with olive oil spray or brush with olive oil. Let rise in warm (but turned off) oven until rolls have doubled in size. They should be swelled and touching each other. Take out of the oven and set in a draft-free place. 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 2006 by Wardeh Harmon

Would you like to see how this is made? Go to Whole Wheat Bread Baking Tutorial (with pictures).

makes 2 large loaves or 3 regular loaves

• 6-2/3 cups whole wheat flour (preferably hard white wheat flour)
• 2-2/3 cups warm water
• 1 tablespoon plus 1 teaspoon SAF yeast
• 1/2 cup vital wheat gluten
• 1/4 cup extra virgin olive oil
• 2 teaspoons sea salt
• 1 tablespoon plus 1 teaspoon raw agave syrup or raw honey
• 1/4 cup poppy seeds (optional)
• 1/4 cup rolled oats (optional)

Put 3-1/3 cups of the whole wheat flour, all the water and all the yeast in mixing bowl. Use dough hook on “Stir” speed to 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 by briefly turning on mixer to “Stir.” Add 1-1/3 cup whole wheat flour, vital wheat gluten, extra virgin olive oil, sea salt, agave or honey, poppy seeds and rolled oats. Begin mixing on “Stir” speed. Add 1 cup whole wheat flour, 1/2 cup at a time until dough pulls away from sides of mixing bowl. Increase mixer speed to dough setting (Speed 2) and add approximately 1 cup more whole wheat flour, 1/2 cup at a time, or enough flour so dough is springy but not sticky. Knead for 5 minutes on dough setting or until dough forms a ball around the dough hook.

Remove bowl from mixer. Spray sides and bottom with olive oil spray, or layer with olive oil, while you lift dough up. 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 2 portions (for large loaves) or 3 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 the warm (but turned off) oven to rise for about 30 minutes, or until dough has swelled to fill the pans. Turn oven on to 350 degrees and bake loaves for 30 to 35 minutes, until the tops are nicely browned and the loaves sound hollow when tapped. Turn loaves out onto cooling racks. 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 2 portions. Divide each of the 2 portions into 16 pieces. Shape rolls into balls by tucking edges underneath and spreading out loosely on 2 greased 9 x 13 inch baking pans. Spray tops of the rolls with olive oil spray or brush with olive oil. Let rise in warm (but turned off) oven until rolls have doubled in size. They should be swelled and touching each other. Take out of the oven and set in a draft-free place. 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.

*To warm oven, turn on to 400 degrees for 5 minutes, then turn off. Open the oven door and let most of the heat out, until the oven is left comfortably warm.

© Copyright 2006 by Wardeh Harmon

Would you like to see how this is made? Go to Whole Wheat Bread Baking Tutorial (with pictures). You will have to substitute the 1-1/2 cups kamut flour and 1/2 cup millet flour for some of the whole wheat flour added during Step 3 of the tutorial.

makes 2 large loaves or 3 regular loaves

• 4-2/3 cups whole wheat flour (preferably hard white wheat flour, fresh ground)
• 2-2/3 cups warm water
• 1 tablespoon plus 1 teaspoon SAF yeast
• 1-1/2 cups kamut flour (preferably fresh ground)
  
• 1/2 cup millet flour (preferably fresh ground)
  
• 1/2 cup vital wheat gluten
• 1/4 cup extra virgin olive oil
• 2 teaspoons sea salt
• 1 tablespoon plus 1 teaspoon raw agave syrup or raw honey
• 1/4 cup poppy seeds (optional)
• 1/4 cup rolled oats (optional)

Put 3-1/3 cups of the whole wheat flour, all the water and all the yeast in mixing bowl. Use dough hook on “Stir” speed to 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 by briefly turning on mixer to “Stir.” Add the kamut flour, millet flour, 1/3 cup whole wheat flour, vital wheat gluten, extra virgin olive oil, sea salt, agave or honey, poppy seeds and rolled oats. Begin mixing on “Stir” speed. Add 1 cup whole wheat flour, 1/2 cup at a time until dough pulls away from sides of mixing bowl. Increase mixer speed to dough setting (Speed 2). Dough should be springy but not sticky. If necessary, add more whole wheat flour, 1/4 cup at a time. Knead for 5 minutes on dough setting or until dough forms a ball around the dough hook.

Remove bowl from mixer. Spray sides and bottom with olive oil spray, or layer with olive oil, while you lift dough up. 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 2 portions (for large loaves) or 3 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 the warm (but turned off) oven to rise for about 30 minutes, or until dough has swelled to fill the pans. Turn oven on to 350 degrees and bake loaves for 30 to 35 minutes, until the tops are nicely browned and the loaves sound hollow when tapped. Turn loaves out onto cooling racks. 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 2 portions. Divide each of the 2 portions into 16 pieces. Shape rolls into balls by tucking edges underneath and spreading out loosely on 2 greased 9 x 13 inch baking pans. Spray tops of the rolls with olive oil spray or brush with olive oil. Let rise in warm (but turned off) oven until rolls have doubled in size. They should be swelled and touching each other. Take out of the oven and set in a draft-free place. 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.

*To warm oven, turn on to 400 degrees for 5 minutes, then turn off. Open the oven door and let most of the heat out, until the oven is left comfortably warm.

© Copyright 2006 by Wardeh Harmon

Hearty Strawberry-Cranberry Muffins
wheat-free, dairy-free

makes 2 1/2 dozen muffins

2 cups kamut flour
1 cup millet flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon fine sea salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon vanilla extract
1/4 cup flax seed meal
3/4 cup water
3 cups total frozen whole strawberries and frozen cranberries, thawed (or fresh)*
3/4 cup agave syrup (or honey)
1/2 cup grapeseed oil
1 cup chopped nuts
1 cup raisins

*or 3 cups total strawberries

Preheat oven to 375 degrees. Grease muffin pan or line with paper cup liners.

In blender, whisk flax seed meal and water. Add fruits, cinnamon, ginger, vanilla, agave, and grapeseed oil. Process until smooth.

In medium size bowl, combine kamut and millet flours, salt, baking powder, and baking soda. Fluff with fork.

Add contents of blender to dry ingredients in bowl. Add raisins and nuts. Combine by folding gently.

Fill greased or paper-lined muffin cups 2/3 full. Bake for 20 minutes, or until golden brown and toothpick inserted comes out clean. Store in airtight container once cooled.

© Copyright 2006 by Wardeh Harmon