I ran out of bread again, and rather than buy some at the store, I decided to try making my own again. This time, I decided to use a popular recipe intended for spelt flour rather than modifying a wheat bread recipe, hoping that the result would be a lighter loaf (my crusty boules were very tasty when fresh, but ended up pretty solid and dense after a few days in the fridge). I also decided on a no-yeast recipe, since I thought the yeasty flavor got a bit strong in the later days of the last loaves, and while this is tasty for savory toast, it doesn’t go that well with almond butter and jam.
Fortunately, among the bajillion gluten-free recipe sites and food blogs, there are a few specifically wheat-free resources, including Nature’s Legacy, which mostly exists to sell ancient grain products, but also has a bank of user-contributed recipes that are specifically made to be used with spelt flour. I decided to adapt one of them for my own purposes. I didn’t make many changes, honestly, just specified a flour ratio (I prefer to use half and half white and whole grain flours the first time I make a bread recipe, but this time I’m using 2 cups white, 1 cup whole grain (which I’m almost out of, and the store doesn’t have it in stock), and 1 cup of Premium Gold GF Flax & Ancient Grains All-Purpose Flour) and changed the sweetener back to molasses because it’s very flavorful and pretty healthy (high in B6, calcium, magnesium, iron, potassium, and manganese, according to Wikipedia).
Yum! (I have no idea why it rose so lopsidedly…but it tastes awesome regardless.)
Simple Spelt Bread (without yeast)
4 cups spelt flour (whatever mix of white and whole grain you prefer)
1 tsp baking soda
1/2 tsp salt (optional)
2 c milk
2-3 Tbsp blackstrap molasses or honey (I used 2 Tbsp molasses and 1 Tbsp honey)
Preheat oven to 350 degrees F. Grease one 9×5 loaf pan.
In a large bowl, whisk together the flour, baking soda, and salt. In a smaller bowl, blend the milk and sweetener until well combined. Add the wet ingredients to the dry ingredients and mix until just blended. Pour the batter into the greased loaf pan.
Bake for 60-70 minutes, or until golden-brown, rotating the pan 180 degrees about halfway through. Covering the top of the pan while baking with a baking tin of the same size or with aluminum foil improves the texture of the crust. (I skipped this step for this iteration. I think the crust turned out just fine.) Let cool at least 10 minutes in pan, then let cool on rack for at least 10 more minutes before cutting.
Serving suggestion: toasted with almond butter and jam! Grilled cheese sandwiches! Toasted, then dipped in soup! Or fresh out of the oven with butter and honey. 🙂