We love making bread and eating it warm from the oven is such a delight. Practice measuring dry and wet ingredients with this recipe. Spelt is considered an ancient grain and is a type of wheat. Like wheat, spelt contains gluten. Fun fact: In Greek mythology, spelt was a gift to the Greeks from the goddess Demeter. Grab your ingredients and enjoy the wonderful and satisfying process of bread making.
Yield:1 round loaf
Preparation Time: About 15 minutes
Cooking Time:About 30 – 35 minutes
- According to Canada’s Food Guide, which food group does spelt belong to?
- Why do you think it is important to accurately measure the dry ingredients?
- 4 ¼ cups (1,050mL) whole-grain spelt flour
- 2 tsp (10mL) baking soda
- 1 ½ tsp (7mL) salt
- 1 ¾ cups (425mL)plain yogurt
- ¼ cup (50mL) honey
- ¼ cup (50mL) spelt flour
- measuring cups and spoons
- large-sized bowl
- small-sized bowl
- liquid measuring cup
- bench scraper
- cookie sheet with parchment
- sharp knife
- wooden skewer
1. Preheat oven to 205 C (400 F).
2. Measure the flour, baking soda and salt into a large bowl. Whisk together with a fork or clean hand.
3. Measure the yogurt and honey together in a small bowl. Mix together well.
4. Add the yogurt mixture to the flour mixture. Stir together until all ingredients are moist. The dough will be wet and sticky.
5. Spread ¼ cup (50mL) of flour on your work surface. Flour your hands. Scrape the dough onto the flour. Shape into a round ball.
6. Place on a parchment lined cookie sheet. Gently flatten the dough into a disk the size of dinner plate.
7. Lightly sprinkle a little flour on top of the dough.
8. With a sharp knife, slash an X across the top of the dough.
9. Bake in the oven for about 30 – 35 minutes or until golden on top and a skewer comes out clean when poked in the middle of the bread.
10. Let cool on a cooling rack before slicing.
STEP-BY-STEP – SPELT BREAD!
Place the dough on a parchment lined baking sheet. Gently flatten the dough until it’s about the size of a dinner plate. Lightly sprinkle a little flour on top of the dough. With a sharp bread knife, slash an X across the top of the dough.
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