Spelt That Perfectly.

There are few things in this world that are easier, cheaper, or more delicious than homemade bread.

With peanut butter and some unsweetened almond milk at breakfast? Heaven.

What was on today’s menu?

Spelt.

Bread.

Deliciousness.

And it’s GOOD FOR YOU.

Whole Grain. Fiber. Protein. Vitamins.

Spelt is basically a rockstar in the whole grain world.

It’s not gluten-free, but lots of people with food allergies digest it better than other grains.

:)

So, tonight I used the good ol’ recipe on the back of the Arrowhead Mills organic spelt flour bag.

Here you go!!

Spelt Bread

1 package active dry yeast

1 cup warm water

2 tbsp honey

2 tbsp vegetable oil

1 tsp salt

3.5 cups spelt flour

Preheat oven to 350 degrees fahrenheit. Dissolve yeast in water with honey and vegetable oil. Add salt and 1/5 cups of flour. Beat well for 3-4 minutes. Cover with damp cloth and let rest in warm place for approximately 30 minutes or until double in size. Add remaining flour, turning onto floured board to knead. Knead until smooth, adding flour if necessary. Place in oiled loaf pan and cover with damp cloth. Let rise in warm place until double in size (approximately 30 minutes). Bake for 30-40 minutes or until golden brown.

Of course I couldn’t resist a good warm slice…

And just a little drizzle of honey for the grand finale.

Cheers to bread lovers everywhere :)

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