*"real"Spelt Bread

A friend of mine is a chef. I asked him how the bakery makes such nice yeast-free, wheat-free, sugar-free bread. He sent me this! If you can tolerate spelt, this is the best bread! I made it tonight. It didn't rise as high as the bakery bread, but it tasted so much more moist and yummy!

3 1/4 cups light *spelt flour
1 1/4 cups luke warm water
1 tbsp baking powder
1 tsp baking soda
1/4 tbsp salt

Mix together all dry ingredients. Add water. Knead lightly. Leave to rise for a few minutes (I left it for 10 minutes - he didn't say how long!!!) and place ina 350 °F oven for apporx 40 minutes.

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Other tips for this bread...

1) You can decrease the spelt content to 50% and make the other 50% up with brown rice flour, buckwheat flower... whatever you like

2) You can add up to 1/4 tbsp (1/2 tsp) more baking powder if you are having trouble getting the bread to rise

3) The baking powder/soda reactions occurs best at about 100 °F. Turn your oven to cooking temperature and place the bread in the bread pan on a rack on the stove top. It should rise in about 20 minutes and should be put in the oven right away, as these breads can also shrink quickly.

Hope these tips help...

Sheryl Smile

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