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Whole Spelt Bread
4 cups Organic Stone Ground Spelt Flour
2 t Fine Grey Sea Salt
1 ⅓ cup warm water
2 t yeast
1 egg – beaten
2 t sunflower oil

Combine flour and sea salt in a large bowl. Then, dissolve yeast in the cup of warm water and add to flour and sea salt mixture. Mix and turn out on floured board.

Knead for approximately 10 minutes or until smooth and elastic. Place dough in greased bowl and let rise in warm place until doubled.

Place in an oven preheated at 350º for approximately 35-40 minutes or until brown. The loaf should make a hollow sound when tapped.

Let cool on wire tack.

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