Simple Scratch Cooking
The idea of baking bread has always seemed like too much work to me. As a result, I buy the best quality sprouted whole grain bread I can find and freeze it. Still, nothing beats a hunk of fresh bread, right out of the oven, served with a soup or stew. I got wondering if I could make a quick-bake spelt bread from scratch for when the craving hit.
After trying a few different recipes, I’ve finally settled on one that’s easy to prepare and that satisfies my growing family’s nutritional needs. Whole spelt flour has more nutritional value and flavor than wheat because of how the outer shell protects the kernels. It’s also rich in protein and vitamins.
Quick-Bake Spelt Bread
Ingredients:
- 5 cups whole spelt flour
- 2 tsp fast-acting dried yeast
- 1⁄2 teaspoon sea salt
- 1 tsp honey
- 5 tbsp sunflower seeds
- 5 tbsp sesame seeds
- 2 cups warm water
Make it:
- Preheat the oven to 400 degrees.
- Combine all the ingredients, adding the water last.
- Mix and knead well, turning the dough into a greased loaf tin.
- Put straight into the oven and bake for an hour.
- Remove the loaf, turn it out of the tin onto a cookie sheet.
- Return it to the oven without the tin if it needs a little more baking, for 5-10 more minutes. Enjoy!
Tell Me:
Do you eat bread regularly, or sparingly? Whole grain goodness can be enjoyed guilt-free when you eat a whole food diet, as long as you feel good when you eat it. Please comment below and share it with your bread-loving friends!
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Blessings,
Sheila
