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Best Spelt Bread
Deborah L. Ariedo
I am so thrilled to find a spelt bread recipe that works! And is really tasty and moist!
It was developed by Deborah L . Ariedo, Stanwood, WA. I was skeptical that the bread would rise with the yeast mixed into the flour but, lo and behold! it did!-----Margaret
350 ml1 & 1/2 cups whole-grain spelt flour
2 packages dry active yeast
1 ml1/4 tsp sea salt
240 ml1 cup plain nonfat yogurt
120 ml1/2 cup club soda (I used tonic water)
59 ml1/4 cup honey
2 Tbs. canola margarine
1 egg, beaten (I used Wonder-slim non-fat substitute)
320 ml1 & 1/3 cups whole-grain spelt flour (I used some white spelt)
Combine 1 & 1/2 cups flour, the yeast, and salt in a large bowl. Mix
lightly.
Combine the yogurt, club soda, honey, and margarine in saucepan.
Heat over medium heat until mixture is warm. Do not boil.
Add the yogurt mixture to flour mixture. Stir to combine.
Add the egg substitute and mix with electric mixer at low speed till dry ingredients are moistened. Increase speed to medium and beat for 3 minutes more.
Add remaining 1 1/3 cups flour and mix thoroughly.
Coat a 1 & 1/2 quart round casserole dish with nonstick cooking spray. Pour batter into dish. Cover with clean towel, set in warm place, and let rise for 1 & 1/2 hours or until dough reaches top of bowl.
Preheat oven to 375 degrees. Bake or 35 to 40 minutes till golden. Allow bread to cool for 5 minutes before removing from dish.
Serve warm or at room temp.