Maria’s
New Spelt Bread recipe
1 cup warm water
1 package of yeast
1 teaspoon of salt
2 table spoons of honey
3 ½ cups of spelt
2 table spoons oil
( butter or coconut oil)
Dissolve yeast in warm water with honey
Add ½ of the ground spelt and the salt ( all of the salt)
Let it soak for 30
minutes and rise
Punch down and add the rest of the flour and the oil
Let it rise again and or just form bread loafs at this time
Let loafs rise to
desired height.
*** key to rising well seems to be covering dough with a warm damp cloth while rising.
Marias'
Spelt Bread ( soaked in milk makes large quanity)
10 cups fresh organic ground spelt (save out 5 or more cups
extra to add to dough to make ball continue to add the flour until dough forms a ball that is workable, save this for morning)
5 cups Raw Milk ( substitute cultured buttermilk instead if raw milk is unavailable)
soak this over night (aprox.
6-12 hrs.)
In morning add
2/3 C. butter
1 cup raw honey
4 TSP sea salt
Heat up in a separate pan
(low heat)
3 cups warm water ( can use warm beer)
3 teaspoons raw honey
4 TSP yeast
First mix 10
cups of ground spelt to 5 cups of milk mix and let it sit for over night or up to at least 6 hours.
In morning
add 1 cup of warm water mixed with yeast and 3 teaspoons of honey, add it to dough when it gets bubbly. Add the extra
2 cups of water.
Ten add the salt and melted butter as well as the extra honey. ( you may subsitue honey with sugar.
This will be soupy until you add the extra unsoaked flour you held out when you started. This amount varries . Add This until
the dough is a workable ball. Not sticky. ( may take 5 or 10 cups more of flour)
Blend together
This is a large
batch of bread makesabout 7-8 loaves.
let the dough rise
punch dough down let rise again, coat
hands with light coconut oil and the bread pans.
form loafs and stick in oven or cover loafs with damp warm cover (
this keeps draft off bread) when it has risen to desired height , turn over on 350 degrees until golden brown
Try
not to open door often as it can make bread sink
I often skip the first rising (due to lack of time) and form bread dough
right away . Place dough in oven and go about my daily life during the day as it is rising. About dinner time , I turn
on oven and it is done before dinner. (Before I finish preparing dinner) This comes out just fine when I do this.
Cara Muntean
The Plain Grain Co. LLC
Spelt Tortillas
1 cup of fresh ground spelt + 1/4 for board
1/4 teasp salt
1/2 teasp. of oil (coconut oil,
peanut oil , olive oil)
1/3 cup water
Combine 1 cup flour , salt
oil and water. Put remaining flour on board. Roll into a ball (dough) as you do flatten and fold dough.
In
a few minutes you will feel the dough become more workable. (like play dough).
Divide into 4-6 balls of dough.
working the dough on the board , roll each and pat into a thin flattened circle about 5-7 in. dia. . Heat griddle . It is
ready when you can drop a bit of water on it and it sizzles. bake the tortilla for about 2 minutes , remove to a wire rack
to cool.
Spelt
Pie Crust
3 TBS.oil
2 TB. cool water
1/4 tsp. salt
1 cup
+ 2 TB spelt flour
Whisk oil , water and salt together, Stir in the flour
and mix only until evenly moistened. Press into a 9 in. pie plate . Fill and bake as required for filling. Or bake empty
pie crust for 12 min. at 375 . (fill when cool)
Spelt Hot Cereal
Roll or coarsely grind grain ( 1 cup)
place into a pan
add 1 teasp
whey , lemon jucie or water
cover this and let it sit over night (you do this in the evening after dinner, this soaks
the grains and makes them more digestible)
In morning add a touch of water and bring to a boil. You may add a TB
of ground flax ( in evening to soak with this) serve with butter and salt or if you like it sweeter serve with butter , honey
or maple syrup.
