Easiest bread ever: Ive got this from Vikki Scovell another - TopicsExpress



          

Easiest bread ever: Ive got this from Vikki Scovell another Yogi who I really admire - She advocates natural living and walks the walk - teaching Yoga, and with a small holding. I imagine she has a lovely life with chickens wandering into the kitchen and kids with curly hair! - it always sounds so. I usually ask for permission if I borrow anything - rest assured, and she has oked this; The Easiest Bread Ever: Take one pound of spelt flour (white or wholemeal) and mix in one tablespoon of quick yeast and a large pinch of salt or two (if you wish). Dissolve one tablespoon of honey in 300ml/10 floz in warm water and mix into the flour with a generous table spoon of olive oil. When the dough comes together, turn out onto a well-floured surface and knead for five minutes. Place in an oiled bread tin, or shape into rolls and place on a baking sheet. Cover with a damp tea towel and leave for twenty minutes in a warm place. Place in the oven gently just shy of 200 degrees for twenty minutes, then remove and leave to cool. My family loves this spelt bread which is based on a roman recipe, and if you have a few bags of spelt flour in the cupboard you can always have a loaf of tasty bread ready within an hour, perfect for unexpected guests or empty-cupboard days . Spelt is an ancient form of wheat mentioned in the bible, and is higher in protein and B vitamins than modern wheat. It also has a very pleasing nutty flavour, and this once-raised dough has a lovely texture. I urge you to give it a try; I like it with boiled eggs, or simply drizzled with olive oil and some crunchy salt. The kids love it hot from the oven with soup or simply butter and honey. It is quick and simple, and oddly less messy than standard bread dough and makes the kitchen smell delicious. Cat again: Spelt is often tolerated by those with a Gluten Intolerance but if you suffer proceed with care. (Coeliacs - no). Spelt is an old fashioned wheat which doesnt act in the same way as modern (processed) wheat... Im ok with it (although nowadays my Wheat intolerance - once really bad has almost disappeared)
Posted on: Wed, 29 Jan 2014 14:44:15 +0000

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