{"id":635,"date":"2023-02-17T10:57:46","date_gmt":"2023-02-17T10:57:46","guid":{"rendered":"https:\/\/www.shavuatov.co.uk\/?p=635"},"modified":"2023-02-17T10:58:51","modified_gmt":"2023-02-17T10:58:51","slug":"corinne-rachelles-spelt-bread","status":"publish","type":"post","link":"https:\/\/www.shavuatov.co.uk\/?p=635","title":{"rendered":"Corinne Rachelle's \"Spelt Bread\""},"content":{"rendered":"\n
\n

A wonderful way to fill your home with the aroma of fresh bread which tastes really good<\/h4>\n<\/div><\/div>\n\n\n
\n
\"\"<\/figure>\n<\/div>\n\n\n

Use your Loaf \u2013<\/strong> (Spelt Bread) recipe.<\/p>\n\n\n\n

There is nothing like the smell of freshly baked bread, and none smells better than spelt, with its nutty aroma. Baking bread is much easier than one thinks. This is a good recipe to start with.<\/p>\n\n\n\n

Spelt is a species of wheat cultivated from the earliest record times . Spelt was an important staple in parts of Europe from the Bronze Age to medieval times; It is one of the biblical seven species. Many  people intolerant to modern wheat can eat spelt, it is lower in gluten but not gluten free therefore it is not suitable for people with coeliac disease.<\/p>\n\n\n\n

This recipe makes 2 small loaves.<\/strong><\/strong><\/p>\n\n\n\n

500 grams\/ 1.lb 2 oz \/ 3. 1\/2 cups organic spelt flour sifted.<\/p>\n\n\n\n

\u00bc cup corn flour<\/p>\n\n\n\n

10 grams \/ 3 teaspoons fine quality sea salt<\/p>\n\n\n\n

10 grams\/2 tsp fresh or dried yeast<\/p>\n\n\n\n

3 table spoons organic honey.<\/p>\n\n\n\n

300 mls\/ 10.5 fluid oz water<\/p>\n\n\n\n

1 tablespoon apple sauce. Or vegetable oil<\/p>\n\n\n\n

dissolve the yeast with 1\/4 the water (hand hot) and one tablespoon of the honey, stir cover and set aside till it is foaming. (Around 5-6 minutes).<\/p>\n\n\n\n

Place the flour, salt, in a bowl make a well add the yeast mixture, apple sauce, honey and water, mix well pulling together and kneed, or place in a mixer with a dough hook and mix for 10 minutes.<\/p>\n\n\n\n

Spelt takes longer to absorbed water so don't worry if it is damp.<\/p>\n\n\n\n

Tun on to a lightly floured table and kneed further 5 minutes.<\/p>\n\n\n\n

Place in a lightly oiled bowl cover with a clean towel and leave to rise for 40-80 minutes.<\/p>\n\n\n\n

Knock the dough down, take out of the bowl and on a clean surface divide into even portions. Place on a baking tray, at this stage you may sprinkle the top with seeds.<\/p>\n\n\n\n

Cover with cling film and a cloth and prove again for another hour.<\/p>\n\n\n\n

Preheat your oven to 230c 450 f gas 8 <\/strong><\/strong><\/p>\n\n\n\n

put a pot or baking tray of Ice cold water in the bottom of the oven to create a baker\u2019s steam effect.<\/p>\n\n\n\n

Place your loves in the oven.<\/p>\n\n\n\n

after 10 minutes reduce the oven to 210c 410f Gas 6.<\/p>\n\n\n\n

Bake for a further 20-35 minutes.<\/p>\n\n\n\n

To check if the loaf is done, remove it from the oven, tap lightly on its base, if you hear a hollow sound the bread is done.<\/p>\n\n\n\n

Serve, with dips, soup salad. Spelt bread freezes remarkably well.<\/p>\n","protected":false},"excerpt":{"rendered":"

A wonderful way to fill your home with the aroma of fresh bread which tastes really good Use your Loaf \u2013 (Spelt Bread) recipe. There is nothing like the smell of freshly baked bread, and none smells better than spelt, with its nutty aroma. Baking bread is much easier than one thinks. This is a […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[9],"tags":[],"class_list":["post-635","post","type-post","status-publish","format-standard","hentry","category-recipes"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/635","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=635"}],"version-history":[{"count":1,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/635\/revisions"}],"predecessor-version":[{"id":637,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/635\/revisions\/637"}],"wp:attachment":[{"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=635"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=635"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=635"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}