Spelt Bread Dr. Sebi Alkaline Electric Recipe
How to Make Spelt Bread
Spelt is an ancient type of wheat that is high in protein and low in gluten. It lends a slightly sweet and nutty flavor to breads, and spelt flour has always remained popular in many parts of the world. One reason spelt is becoming more common in other areas is because people who are allergic to wheat can sometimes still eat spelt. Making spelt bread does require a little more attention than with regular flour, but once you know the basic process, it’s quite easy to make it at home.
Basic Spelt Bread
4¼ cups plus 1½ tablespoons (500) g spelt flour
½ teaspoon (3 g) salt
1 teaspoon (3 g) yeast
1 teaspoon (5 g) sugar
1¼ cups (300 ml) warm water
1 tablespoon (15 ml) vegetable oil
Chocolate Prune Spelt
6.5 ounces (185 g) chocolate, finely chopped
¼ cup (57 g) salted butter
¾ cup (95 g) prunes, chopped
2¾ cups (316 g) spelt flour
½ tablespoon (5 g) instant yeast
¾ tablespoon (4.5 g) salt
½ cup (59 g) cocoa powder
1 cup (237 ml) lukewarm water
2 large eggs, lightly beaten
⅓ cup (79 ml) honey
1 egg plug 1 tablespoon (15 ml) water
Sugar for sprinkling
Making Basic Spelt Bread
Add water to the dry ingredients.In a medium mixing bowl, whisk together the flour, salt, yeast, and sugar. Then add the water and stir the ingredients to barely combine everything.
- It’s important to be precise about the amount of water when you're working with spelt flour. Adding too much water will make the dough sticky and weak, while too little will make the dough dry and dense.
- You can replace the sugar with an equal amount of honey if you prefer.
Add the oil.When the flour and water just come together but don’t quite make a proper dough, add the oil. Stir in the oil with a dough whisk or wooden spoon. When the ingredients are mostly combined, knead the dough in the bowl until it comes together to make a smooth but wet dough.
- The entire mixing process, starting when you add the water, should take about four minutes. Any less and the protein won’t develop properly, but any more and the proteins will start to break down.
- The consistency of spelt dough isn't the same as with regular flour. Don’t be surprised if the dough has a stickier and pastier consistency than what you're used to.
Set the dough aside to rise.Cover the mixing bowl with a damp towel or a piece of plastic wrap. This will prevent the dough from drying out as it rises. Place the dough in a warm place away from drafts. Let it rise for about an hour, or until it doubles in size.
- A good place for rising bread is in an oven that’s turned off, but with the oven light on.
Knead the dough.When the dough has doubled in size, turn it out onto a floured surface. Knead it with floured hands for about two minutes. Shape the dough into a loaf or a flattened ball and transfer it to a greased baking sheet or loaf pan.
- For a heartier bread, you can knead in nuts and seeds at this point. You can add up to 1 cup (about 140 g) of nuts or seeds, such as walnuts, pumpkin seeds, sunflower seeds, sesame seeds, and pine nuts.
Let the dough rise before baking.Preheat your oven to 425 F (218 C). Cover the dough again with the damp cloth or plastic and set it aside to rise for another 25 minutes.
- When the dough is ready, bake it for 35 to 40 minutes, until the crust is a light golden brown.
- Before baking, you can brush the top of the dough with oil and sprinkle it with more nuts.
Allow to cool before enjoying.When the bread is ready, remove it from the oven and transfer it to a wire cooling rack. Let it cool to room temperature or a little above before slicing and serving.
- To keep leftovers freshest for a couple days, place the loaf in a paper bag and store it somewhere dry.
Baking Chocolate and Prune Bread
Make the ganache.Set up a double boiler by placing an inch (2.5 cm) of water in the bottom of a saucepan. Fit another saucepan or glass bowl on top of the original saucepan, making sure the water doesn’t touch the bottom of the bowl or pan. Pour out some water if it’s touching.
- Place the butter and 2 ounces (57 g) of chocolate in the top of the double boiler and heat it over medium heat. Whisk regularly and vigorously until the chocolate and butter are melted and fully combined.
- When the ganache is melted, remove it from the heat and set it aside.
Mix together the dry ingredients for the bread.In a large mixing bowl, combine the flour, yeast, salt, cocoa powder, and 2.5 ounces (71 g) of the chopped chocolate. Use a whisk or wooden spoon to mix and combine the ingredients.
- You can use any type of chocolate for this bread, including milk, dark, or bittersweet.
Mix the wet ingredients separately.In a small bowl, whisk together the lukewarm water, the two lightly beaten eggs, and the honey. Make sure the water isn't above 100 F (38 C), or it will kill the yeast.
- Instead of honey, you can also use sugar or agave.
Add the wet ingredients to the dry.Pour the wet ingredients into the flour mixture and combine them with a dough whisk or wooden spoon. When the ingredients start coming together, spoon in the ganache and mix until everything is incorporated.
- If necessary, use your hands to knead the bread a little in the bowl to incorporate all the flour.
Set the dough aside to rise.Soak a clean tea towel with water and wring it out to remove as much water as possible. Cover the bowl with the damp towel. Leave the dough for about two hours, which is long enough for it to rise and then collapse again.
- After two hours, you can use the dough immediately or transfer it to the fridge for up to five days before using it. The dough will be easier to work with if you chill it first.
- If you do chill the dough first, allow it to warm up for about an hour and a half before making the bread.
Add the filling.Turn the dough out onto a floured surface. Use a floured rolling pin to roll the dough out until it’s about a half inch (1.2 cm) thick. Then, sprinkle the prunes and the remaining 2 ounces (57 g) of chocolate evenly over the dough.
- Roll the dough up into a cylinder and knead it a few times to incorporate the filling into the dough.
Let the dough rise.Grease the bottom and sides of a loaf pan with a generous layer of butter, and then sprinkle a thin layer of sugar over the butter. This will add some extra sweetness and prevent the dough from sticking. Transfer the dough to the loaf pan and set it aside to rise for an hour and a half.
- This recipe makes about a 1.5-pound (454 g) loaf, so use a loaf pan that’s around 8.5 by 4.5 inches (21.6 by 11.4 cm).
- In the last 10 minutes of the rising time, preheat your oven to 350 F (177 C).
Brush the dough with egg wash before baking.In a small bowl, whisk together the last egg and the water to make an egg wash. Use a pastry brush to brush the top of the dough with the wash. Sprinkle the top with sugar.
- Bake the bread for 50 minutes to an hour. The loaf is ready when the dough becomes firm.
Cool the bread slightly and serve warm.Remove the bread from the oven and turn it out onto a wire cooling rack. Allow it to cool until it’s safe to touch and eat, then serve warm with your favorite toppings, such as butter, jam, or nut butters.
- To reheat the bread, cut off a slice and toast it before serving.
Making a Spelt Sourdough Starter
Gather your supplies and ingredients.It’s possible to make bread without buying yeast from the store. To do this, you have to make your own sourdough starter, which is a flour and water mixture that naturally attracts wild yeast. To make your own wild yeast sourdough starter, you'll need:
- About five days
- Plastic or glass mixing bowl
- Equal parts non-chlorinated water and spelt flour (you can also use all-purpose, whole wheat, rye, or other wheat-based flours)
- Mixing spoon
- Lid or plastic wrap
Mix together your flour and water.Measure out 4 ounces each of flour and water. Combine them in the mixing bowl and stir vigorously to combine the two into a sticky batter or dough. Cover with the plastic wrap or the lid. Leave the plastic loose or the lid slightly off on one side to allow air flow.
- Place the mixture somewhere to sit for 24 hours. Make sure the temperature stays consistent, and between 70 and 75 F (21 to 24 C).
- Don’t use a metal bowl or chlorinated water, because they can both kill the yeast you're trying to grow.
- If you don’t have a kitchen scale, 4 ounces of flour is equivalent to ¾ cup plus 2 tablespoons, and 4 ounces of water is equivalent to ½ cup.
Feed the starter again the next day.Add another 4 ounces of flour and water to your starter and give it another vigorous stir. Replace the plastic wrap or lid in the same manner as before, and return the bowl to its warm place for another 24 hours.
- A good place for the bowl is on top of the fridge, where it’s slightly warmer and the temperature stays the same.
Repeat for about five days.By day three, your starter should have started to form a few bubbles, which are produced when the yeast converts the sugar in the flour to alcohol and gas. As the days go on, the starter will grow more and more bubbles, will grow in volume, and will take on a yeasty and slightly sour smell.
- Depending on the conditions in your home, the starter may take a few days longer before it’s ready to use.
- In general, the starter is ready when it doubles in size since the last feeding. It will also be extremely bubbly, slightly frothy, and smell sour, yeasty, and slightly vinegary.
Maintain the starter.To keep the starter going and ready to use, continue with the same process. Every day, remove half the starter from the bowl and feed it as usual. You can either use the portion you removed to make bread, or discard it.
- If you continue maintaining your starter in this way, you can keep it alive for years.
Use your starter.Next time you make a loaf of bread, you can use the sourdough starter instead of packaged yeast to make the bread rise. To use the starter in a bread recipe, you can either:
- Follow a recipe designed to use a sourdough starter.
- Convert a regular recipe to sourdough. To do this, replace each tablespoon of yeast (one package) with a cup of sourdough starter.
Video: Whole Spelt Bread
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