This spelt bread is so good. I was a little scared of spelt at first, i wasn’t sure how to the taste or texture would come out, but once I made it I realized spelt is a lot better than I thought. It taste so good and the texture is wonderful!
Why spelt?
Spelt is an ancient grain very similar to wheat with extra nutrients! Here are the nutrient contents of 1 cup of spelt.
- Fiber: 7.6 grams.
- Protein: 10.6 grams.
- Fat: 1.7 grams.
- Manganese: 106% of the RDI.
- Phosphorous: 29% of the RDI.
- Vitamin B3 (Niacin): 25% of the RDI.
- Magnesium: 24% of the RDI.
- Zinc: 22% of the RDI.
- Iron: 18% of the RDI.
Health benefits of spelt
With essential nutrients, spelt may help lower risk of strokes, heart attacks, type 2 diabetes and some cancers, and…
Can reduce headaches or migraines.
Prevents gallstones
Improves bone health.
High fiber helps with the digestive system.
Reduces bloating, helps with constipation, and gas.
What’s in the bread? Spelt, obviously! Oh, the recipe? Here it is…
150g/1c Liquid levin (aka sourdough starter)
480g/2c warm water (85-110 degrees)
500g/4c All purpose flour
200g/2c Spelt flour
18g/1Tb Salt
- Mix levin and water in large mixing bowl
- Add flours and salt and mix throughly, knead inside the bowl by folding half of the dough over the other half, and turning your bowl quarter, and repeating about 15 times.
- let rest overnight, or 8-10 hours.
- Preheat oven to 425 degrees. Take dough out of bowl and place on baking sheet, pizza stone, or your choice of bread baking dish*. Flour and shape, then score on top and bake until golden brown, about 35 minutes.
*I like to use our pizza stone for baking our bread, our Fisher and Paykel oven does a great job with making the bread crunchy on the outside and soft on the inside with the “aero bake” setting.
Top is off with this yummy Homemade fig paste!
We also made a “healthy ginger and kumquat jam” which was delicious as well!
the potters table 
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