Spelt Quick Bread
A spelt-based solution to bread cravings when you don't have all-purpose flour or yeast, using Jennifer Katzinger's recipe.
Servings: 6
Ingredients
- 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
Instructions
- 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.
Notes
There are also lots of yeast-based recipes out there using spelt flour, which will achieve that more 'traditional' chewy, soft bread texture.