All-purpose flour and yeast have been popular at grocery stores lately. Could it be that every household in America is baking?
If so, that’s wonderful. I love baking. And while I’m a little frustrated I can’t find these two essential baking ingredients, I’m still glad so many people are doing it 🙂
- It offers a nutty, slightly sweet flavor;
- Baked goods turn out lighter and fluffier;
- It’s a good source of dietary fiber, vitamins and minerals;
- It’s more water-soluble than wheat, so it’s easier to digest;
- It can replace all-purpose or whole wheat flour in breads, cookies, muffins and waffles.
Spelt Quick Bread
- 3 c. Spelt flour
- 1 tsp. Kosher salt
- 1 tsp. Baking soda
- 2 Tb. Maple syrup (alt: honey)
- 2 1/2 Tb. Olive oil
- 1 c. + 1 Tb. Water
- Heat oven to 375 degrees.
- Sprinkle a baking sheet with a bit of spelt flour, then lightly flour a work surface with flour.
- Combine flour, salt and baking soda in a small bowl and whisk to combine.
- In another bowl, combine syrup (or honey), oil and water and whisk to combine.
- Add wet ingredients to dry ingredients and stir until everything is moistened and smooth.
- Turn dough onto floured work area and knead a few minutes (add a bit more flour if it's too sticky). Form into a 6" round disk then transfer to floured baking sheet.
- Score the top of the bread with a very sharp knife, then place in the pre-heated oven and bake for 50 minutes.
- Remove from oven and allow to cool 40-45 minutes, then slice and enjoy! Cover/seal and refrigerate any leftovers, too.