Whole Grain "Spelt" Bread

Spelt is a grain,  sister of wheat.  It has a nutty taste and itz bread/buns turns out very soft and airy.   I read that spelt grain is much healthier than wheat.  Thanks to Rebecca wood for posting wonderful recipe.  I could find very few recipes online for spelt and this one was great.  I have been making this bread for quite some time now.   This bread can be easily made with hand too since it requires less kneading.

What you need?

1.5 active dry yeast
1 cup warm water
1.5 Tbsp Molasses
1.5 Tbsp oil
1 tsp salt
3 cups whole spelt flour - 3 Tbsp
3 Tbsp vital wheat gluten

How to make?

Activate yeast in 1/4 cup warm water with 1 tsp of sugar and let it rest for 5 mins.  Proceed with the next step only if the yeast froths.

Add rest of the liquid into the same cup and mix it thoroughly.

Mix all dry ingredients together.  Now add the liquid and make a dough.  Make it as ball and just rub little oil around it and let it rest in a big bowl or container.  Keep it covered for about 45 mins or till it is double.

Prepare the bread pan (9 by 5 inch) by brushing oil first all around it and dusting flour on top of it so that the bread can come out once baked.

Once double, punch down, roll into a small cylinder (tightly) and keep it in the prepared pan.

Allow it to proof for 45 mins to an hour or till the bread raises above the pan ridge.

Preheat the oven to 350F

Bake for about 34-35 mins.  Remove the pan after first 15 mins and cover with aluminum foil so that the top does'nt brown.

Run a bread knife around the pan before taking out the bread from the pan and allow it rest on the wire rack for an hour before slicing.

Tip:

1. If you are not using vital wheat gluten, you could add white spelt flour to any ratio (50-50).
2. If you are using bread machine, be sure to run the dough cycle only for 15 mins.  

3. While making the doubh, adjust water by adding 1 Tbsp at a time. It should be soft.