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| General Category : Breads (Loaves, Buns, Rolls) |
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| Food Group : Eggs, Grains, Cheese/Other Dairy |
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| Preparation Method : Bake |
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Spelt is a hardy ancient type of wheat that grows well in poor soil and colder climates. It has a pleasant honey-nut taste that comes through beautifully in this simple – almost instant – bread.
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Ingredients
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2-1/2 cups (625 mL) whole spelt flour |
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2 tbsp (30 mL) granulated sugar |
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1-1/4 tsp (6 mL) baking soda |
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1/2 tsp (2 mL) salt |
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2 tbsp (30 mL) cold butter, diced |
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1 egg white |
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2/3 cup (150 mL) buttermilk |
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Preparation
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In large bowl, whisk together flour, sugar, baking soda and salt. Using pastry cutter or fingers, work butter into flour mixture until crumbly. Beat egg white into buttermilk. Make well in centre of flour mixture and add buttermilk mixture. Using well-floured hands, mix until dough is formed.
Lightly knead dough until smooth but sticky; form into ball. Place on lightly greased 8-inch (20 cm) cake pan or baking sheet. Press down lightly into disc; dust top with flour. Score an “x” on top.
Bake in 375°F (190°C) convection or conventional oven until bread is lightly browned and skewer inserted in centre comes out clean, 35 to 40 minutes. Remove from pan; let cool on rack.
Makes 6 to 8 servings.
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More Information
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Variation
Whole Spelt Soda Bread with Spelt Berries
Spelt berries add a chewy textured contrast to the Whole Spelt Soda Bread.
In small saucepan, add enough water to cover 1/3 cup (75 mL) spelt berries (spelt kernels) by 1/2 inch (1 cm); bring to boil. Boil for 5 minutes; cover and remove from heat. Let soak until almost tender, 20 to 30 minutes. Drain; let cool. Mix drained spelt berries with 2 tbsp (30 mL) whole spelt flour; mix into dough before kneading.
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Nutritional information
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Per each of 8 servings: about 175 cal, 6 g pro, 4 g total fat (2 g sat. fat), 31 g carb, 5 g fibre, 10 mg chol, 385 mg sodium. % RDI: 3% calcium, 11% iron, 3% vit A, 5% folate.
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Source
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Homemakers Magazine: September 2006
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