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Spelt Honey Bread
From Champaign, OH
<p>My mom gave me a cookbook for Christmas that had this recipe in it, but it called for whole wheat flour. I just substituted spelt because it’s what we have, and it was a very simple, no fuss bread recipe. Great for breakfast or snacking, even for dessert with jam, fruit butter, or honey.</p>Source: Grandma's Special Baking Recipes from Hinkler Press (Entered by Lee Ruff)
Serves: Makes 1 loaf
5 cups whole spelt flour
1 T yeast
1 tsp salt
1 1/4 cups warm water
2 T olive oil
1 T honey
Step by Step Instructions
- Put the flour, yeast and salt into a mixing bowl and stir until mixed.
- Stir in water, oil and honey, and mix to a soft dough.
- Turn the dough out onto a lightly floured surface and knead for 5 minutes until it no longer feels sticky. Sprinkle with a little flour if needed.
- Grease a loaf tin and put the dough in, pressing it evenly. Cover and leave in a warm place 1 hour.
- Heat the oven to 400 degrees F. Bake 30-35 minutes until the loaf is risen and golden. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
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