On December 12th, 2011, HOME BAKED SPELT BREAD TRIUMPH…

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  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 spelt flour – organic
1 1/2 cups water - purified
1 tbs. baking powder – non-aluminum
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 50 – 55 minutes. When top is light to medium brown, bread is ready to cool on rack.

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

 

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Author: Fritz Haeg on December 12, 2011
Category: food
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