piping hot spelt bread fresh from the oven

…this afternoon while trying to approximate the simple primitive spelt (farro) and water non-yeast bread that I fell in love with in Italy – especially the stuff made by the mystical baker/artist with a little stand at Rome’s Città dell’altra Economia whom I would visit most Sunday’s (who would apologize for the ashes on the bottom of the loaf while brushing off that evidence of the homemade fire it was baked in) – and it was on my first attempt of what I thought would be many, and with many recipes – that the magic steaming loaf came out of the oven, warming this rainy day – amazingly textured, light/substantial, delicious and satisfying in the way that only bread can be – especially to someone who is vegan and avoids wheat – making me wonder why I ever bought bread? (recipe website)

3 cups organic whole spelt flour
1 – 1/2 cups purified water
1 tbs. non-aluminum baking powder
1 tbs. olive oil
1/4 tsp. sea salt
Mix liquids and dry ingredients separately; then combine and mix well. Place in oiled and floured cake pan. Bake at 375 F  for about 55 minutes.

…plus I basted the top with homemade almond milk before baking…and next time, seeds & nuts!