This spelt bread is amazingly soft, moist, yet hardy enough to hold up as sandwich bread or toast. This recipe is egg free, milk free, yeast free…spelt does contain a different form of gluten so it is not recommended for people with celiac disease. All of our group has some degree of gluten sensitivity and none have had any intestinal trouble from eating it. Read below for what the grain is and how it is different from wheat. We do recommend that you listen to your own body and see if it tolerates this grain well or not.
It has a slightly nutty flavor and holds together really well. It is delicious with everything from almond butter and preserves, to co-bacon BLT, to just plain toasted with a hint of Kite Hill cheese spread. So many options – and it tastes amazing just by itself, too!
Spelt is an ancient grain. It is a cousin to the wheat we know but is closer to the original natural state of the grain. To answer some of your questions we copied this from Purity Foods website. The gluten in spelt has a different molecular make-up than the gluten in modern wheat. It is more fragile and more water-soluble, which makes it easier to digest. Spelt is also higher in fiber than wheat, and the extra fiber aids in the digestion of the gluten. Modern wheat has been bred to contain a high gluten content for the production of high-volume commercial baked goods. The content and character of the gluten in spelt has not been modified from its natural state.
Hope you love this bread as much as we do – we can’t make enough of it because it gets eaten up so quickly!
Heat the oven to 350 degrees. Spray the glass, ceramic or steel 9 x 5 loaf pan with coconut oil spray and set aside.
In a large glass bowl mix the dry ingredients together - spelt flour, oatmeal, sesame seeds, baking powder and salt. Stir until they are evenly blended. Set aside.
In a small bowl blend the wet ingredients - almond milk, cider vinegar, honey and coconut oil. Use a hand mixer or spoon and blend together until the honey is dissolved.
Pour the wet ingredients into the dry ingredients bowl. Mix with a hand mixer or spoon until all ingredients are completely combined.
Scrape the batter into the prepared loaf pan. sprinkle the extra oats on top and use these to gently pat the dough evenly in the pan. If you are not using the oats on top, you can wet your hand or a wooden spoon to smooth the dough across the pan evenly.
Place the loaf pan in the oven on the middle rack and bake for 50 minutes. Check the doneness by inserting a thin knife into the center of the loaf. The knife should come out clean. If batter is still sticking to it. Bake for an additional 5 - 10 minutes.
Take the bread out of the oven and leave it in the loaf pan for 5 - 10 minutes. This allows the bread to cool and hold its shape before you remove it from the pan. Remove the bread from the pan and its ready to eat! If you are going to save it for later, the best is to let it cool completely before placing it in the refrigerator or freezer. Bread should be covered - I first use wax paper or parchment paper and wrap the entire loaf, folding in the paper to seal the edges. I then wrap aluminum foil over this to keep the paper tightly against the bread, but make sure that the aluminum doesn't touch my bread leaching toxins. This works especially well if you are freezing loaves because the paper doesn't stick to the bread, and the aluminum keeps the edges protected. Enjoy!