{"id":412,"date":"2015-01-31T18:31:58","date_gmt":"2015-01-31T18:31:58","guid":{"rendered":"http:\/\/ravenview.com\/recipes\/?p=412"},"modified":"2015-04-17T17:20:35","modified_gmt":"2015-04-17T17:20:35","slug":"spelt-bread","status":"publish","type":"post","link":"https:\/\/ravenview.com\/recipes\/spelt-bread\/","title":{"rendered":"Spelt Bread"},"content":{"rendered":"<p>We really like this bread.\u00a0 It is always a challenge to bake with low gluten flours but the results are worth it.\u00a0 We like the taste of this bread especially warm from the oven with butter and molasses.\u00a0 There is an ongoing dispute in our house whether the molasses or the butter goes on the bread first.\u00a0 I always put the molasses on first and the butter over top.\u00a0 The molasses sinks into the bread and the butter seals it in.\u00a0 My spouse puts the butter on first and the molasses on top.\u00a0 I have always found that with the latter method the molasses would then slide and drip&#8230;..silly if you ask me.\u00a0 I guess the decision is up to you but either way it tastes so good.<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li class=\"ingredient\">1\/2 cup warm water<\/li>\n<li class=\"ingredient\">2 teas sugar or honey<\/li>\n<li class=\"ingredient\">1 pkg active dry yeast (2 1\/4 teas)<\/li>\n<li class=\"ingredient\">1\/4 cup olive oil<\/li>\n<li class=\"ingredient\">1\/4 cup honey<\/li>\n<li class=\"ingredient\">3 1\/2 teas salt<\/li>\n<li class=\"ingredient\">1 1\/2 cups milk (see note)<\/li>\n<li class=\"ingredient\">1 1\/2 cups warm water<\/li>\n<li class=\"ingredient\">1 tbls lemon juice (optional)<\/li>\n<li class=\"ingredient\">1 pkg quick rise active dry yeast<\/li>\n<li class=\"ingredient\">1 teas xanthan gum (optional)<\/li>\n<li class=\"ingredient\">2 cups unbleached white flour<\/li>\n<li class=\"ingredient\">6-8 cups spelt flour<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Notes<\/h3><\/p>\n<ol>\n<li>Milk-If you use fresh cow&#8217;s milk it will have to be scalded first.\u00a0 If you use canned milk it does not have to be scalded but needs to be mixed 50\/50 with water so\u00a0 you would use 3\/4 cup canned milk and 3\/4 cup water plus the additional 1 1\/2 cups of water in the recipe.\u00a0 You can also use almond milk, rice milk or soya milk but I usually reduce the amount to 1 cup and use 2 cups of water.<\/li>\n<li>Flour-I use Speerville Unbleached White Flour and Speerville Light Spelt Flour.<\/li>\n<li>Lemon Juice-It adds lightness and volume and is known as a dough improver.<\/li>\n<li>Xanthan Gum-It improves the texture of low gluten breads but is expensive to buy so it you don&#8217;t plan to use it in other low gluten or gluten free baking I would not buy it.<\/li>\n<li>Yeast-Why the two types of yeast?\u00a0 It was all I had on hand the first time I made the bread and it seems to work so I continue to make it with both types of yeast.<\/li>\n<li>Kneading-Yes, you have to knead the dough for 10 minutes.\u00a0 Kneading makes a dough elastic and since spelt flour is low gluten it needs to be kneaded for a full 10 minutes.<\/li>\n<\/ol>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3><\/p>\n<ol>\n<li>Combine 1\/2 cup warm water, sugar or honey and yeast and let bloom 10 minutes.<\/li>\n<li>Combine oil, honey, salt, milk and water and lemon juice (if using) in a large bowl.\u00a0 If mixture is still cool heat in microwave 1-2 minutes.<\/li>\n<li>Combine the 2 cups of unbleached white flour and 6 cups of the spelt flour in a bowl with the quick rise yeast and the xanthan gum (if using).<\/li>\n<li>Add the bloomed yeast to the liquid mixture in the large bowl.\u00a0 Dump in all of the flour from the other bowl and combine with a wooden spatula mixing until the flour is incorporated.\u00a0 This mixture should be loose and sticky.<\/li>\n<li>At this point you will still have 2 cups of spelt flour which has not been added to the dough.\u00a0 I put some of the reserved flour on a work surface and dump the dough out of the bowl adding additional flour as needed.\u00a0 Depending on the brand of flour used and the weather it may take more than the 2 cups of flour.<\/li>\n<li>Knead the dough 10 minutes until it is satiny.<\/li>\n<li>Place in a greased bowl rolling the dough ball to coat with oil, cover with plastic wrap directly on the surface of the dough and drape a towel over the bowl.\u00a0 Raise in a warm location until doubled (2 hours).<\/li>\n<li>Punch down.\u00a0 Grease the pans.\u00a0 Divide the dough into two 2lb loaves and the remaining 1 lb of dough can be made into rolls.\u00a0 For pan rolls I use 1.5 oz each and for burger buns I use 3 oz each.\u00a0 Let rise again until it has doubled.\u00a0 Bake bread at 350 F for 30 minutes.\u00a0 Bake burger buns at 350 F for 15 minutes.\u00a0 Remove from pan and cool on wire racks.<\/li>\n<\/ol>\n<p><\/div>\n\n<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter wp-image-921 size-medium\" src=\"http:\/\/ravenview.com\/recipes\/wp-content\/uploads\/sites\/3\/2015\/01\/Spelt_rolls-225x300.jpg\" alt=\"Spelt rolls\" width=\"225\" height=\"300\" srcset=\"https:\/\/ravenview.com\/recipes\/wp-content\/uploads\/sites\/3\/2015\/01\/Spelt_rolls-225x300.jpg 225w, https:\/\/ravenview.com\/recipes\/wp-content\/uploads\/sites\/3\/2015\/01\/Spelt_rolls-768x1024.jpg 768w, https:\/\/ravenview.com\/recipes\/wp-content\/uploads\/sites\/3\/2015\/01\/Spelt_rolls-41x55.jpg 41w, https:\/\/ravenview.com\/recipes\/wp-content\/uploads\/sites\/3\/2015\/01\/Spelt_rolls-638x851.jpg 638w, https:\/\/ravenview.com\/recipes\/wp-content\/uploads\/sites\/3\/2015\/01\/Spelt_rolls-980x1307.jpg 980w, https:\/\/ravenview.com\/recipes\/wp-content\/uploads\/sites\/3\/2015\/01\/Spelt_rolls.jpg 1536w\" sizes=\"(max-width: 225px) 100vw, 225px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>We really like this bread.\u00a0 It is always a challenge to bake with low gluten flours but the results are worth it.\u00a0 We like the taste of this bread especially warm from the oven with [&hellip;]<\/p>\n","protected":false},"author":17,"featured_media":906,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[94,95,64,65,66,87,93],"tags":[177,178,179],"_links":{"self":[{"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/posts\/412"}],"collection":[{"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/users\/17"}],"replies":[{"embeddable":true,"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/comments?post=412"}],"version-history":[{"count":6,"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/posts\/412\/revisions"}],"predecessor-version":[{"id":923,"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/posts\/412\/revisions\/923"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/media\/906"}],"wp:attachment":[{"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/media?parent=412"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/categories?post=412"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/tags?post=412"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}