I know we seem to be living in a zero-carb world today, but honestly, I still like a little bread or crackers with my lunch, particularly if they are homemade. Well maybe only, if they are homemade!
I grew up eating cheese and wholegrain bread with fruit nearly every day. Okay, so the bread was store bought and probably full of preservatives, but it was what I knew and did.
Now, I am older, wiser, and healthier! I make my own crackers or bread. I know exactly what is going into them, and I can control the addition of healthier ingredients that allow me to justify my carbs at mid-day, along with other healthy things to eat with it! (wink)
I have tried swapping out wheat flour with other types of flour, such as nut flours, or legume flours, but they will not rise and become the texture I am looking for without the more dominant ingredient still being wheat flour. That is, until I tried Spelt flour. Spelt flour is still a wholesome, grainy looking flour with flavor, whereas the processed wheat flour I often cook with has no flavor at all.
This Spelt Bread recipe is just as easy as any yeast bread preparation, but the results are so much more satisfying. If you are new to bread making, you can take a look at my Homemade Bread video and apply the same preparation to this recipe.
- Yeast – 2 teaspoons
- Sugar – 1 tablespoon
- Water – ½ cup
- Kefir – 1 ½ cups (preferably plain)
- Spelt flour – 4 to 5 cups as needed to bring dough to a firm ball
- Olive oil – 1 tablespoon
- Salt – 1 tablespoon
Preheat oven to 400
- Mix yeast, sugar, and water together and let sit five minutes to dissolve yeast.
- Add kefir, oil, and a little flour and stir to make a batter.
- Add salt, and slowly fold in flour, stirring until it becomes too stiff to stir, of which you begin to work it with your hands, adding flour and kneading until dough is no longer sticky.
- Cover in an oiled bowl and let sit in a warm (not hot) place until it rises. Usually less than 2 hours, though a bit more than 1 hour.
- Shape the bread or place in a loaf pan. Brush a little oil or egg-wash on top and bake about 20 minutes.