Modern wheat has been progressively hybridized over several generations, making it very hard to digest; that’s why I prefer to use organic ancient grains such as Einkorn, Spelt, and Kamut. In this particular recipe, we will be using organic Spelt. If you have a food scale, that’s the best way to measure your ingredients. I included measurements if you don’t have one.
Tear and Share Spelt Bread
- 600 grams bolted spelt flour (or use 300 grams whole spelt and 300 grams all-purpose spelt flours) — that’s about 4 and 3/4 cups total
- 280 milliliters of lukewarm water (a little more than 1 cup)
- 100 milliliters of unsweetened almond milk (a little less than half a cup)
- 13 grams of dry yeast (about 4 teaspoons)
- 2 tablespoons honey
- 12 grams Himalayan salt (about 2 teaspoons)
- 2 tablespoons olive oil
- 1 tablespoon olive oil (for brushing on top)
Instructions (makes about 23 individual size buns)
- Mix all ingredients (except for 1 tablespoon of olive oil that will be used for brushing the top), knead for 10 minutes, let it rest for five minutes, and knead again for another ten minutes. Repeat until the dough stretches without braking.
- Grease a bowl with olive oil, place the dough in it and cover.
- Allow the dough to rise until it doubles in size (one-two hours).
- Once it doubles, punch the air out of the dough and form equal size balls, (about 50 grams each), place them together (touching each other) in a round tray, lightly brush all over the top with olive oil and cover with plastic.
- Preheat the oven to 375 degrees Fahrenheit.
- Allow them to rise for another 30 minutes until they are almost doubled in size.
- Bake for 35-50 minutes, until golden.
- Let them cool for 15 minutes on a cooling rack.
- Tear, share and enjoy!
Call to Action
Spelt contains more vitamins and minerals than common wheat and is especially rich in B vitamins and vitamin E. Spelt bread also contains all eight essential amino acids, and thanks to having vitamin B2, these amino acids are metabolized by the body better.
All scripture taken from the New King James Version®. Copyright © 1982 by Thomas Nelson. Used by permission. All rights reserved.
Our next plant-based recipe will be published on May 10.
Rosie leidner (not verified) Sat, 04/23/2022 - 05:01
Learn more healthy diet
Beautiful messages. I want to learn more healthy diet. I am vegetarian yet I ate fish sometimes now I come to this site and am so happy and thankful. In Jesus name thank you!
MONICA SALAZAR (not verified) Wed, 06/29/2022 - 08:54
What a blessing!
I’m so glad you find these recipes helpful, Glory be to God!
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