It's a happy day when you can whip up a loaf of bread (and create that incredible aroma in your home) in less than an hour. This dairy free Spelt Loaf Of Bread was designed to be a little gentler on the tum for those who prefer to stay away from refined white bread.
It's a bit of a debate as to whether spelt flour is actually easier to digest than wheat flours, however one of the reasons that spelt flour may 'sit better' than other glutinous breads is that the gluten in spelt is water soluble, degraded by heat and easily broken down by a mixing action. Wheat gluten, by contrast, does not break down in water and seems to get stronger as it is mixed.
A similar process happens in our digestive system. Spelt's gluten is easily broken apart when we chew and when our stomach's churn it all around, which means that our stomach acids and enzymes can work on the surface of the food, breaking it down more rapidly. When it comes to wheat bread, the wheat sticks together and basically forms a big ball in our stomach (or a 'bolus') which makes it harder to digest.
That said, give this loaf a go and notice how you feel when you eat this loaf versus a wheat bread. Would love to know what you think in the comments below! P.S. As mentioned Spelt Flour contains gluten so is not suitable for coeliacs.
Makes 1 small round loaf
You will need:
250g spelt flour
150ml coconut or Greek yoghurt
80ml coconut milk (or milk or choice)
1 carrot, peeled and grated
2 tablespoons sesame seeds
1 teaspoon Celtic Sea salt
1 teaspoon Dijon mustard
1/2 teaspoon bi-carb soda
1/2 teaspoon chopped rosemary
Optional extra's that would be yum:
1/4 cup sundried tomatoes & 1 tablespoon chopped basil
1/4 cup chopped olives & 1 tablespoon thyme
Preheat oven to 200 degrees and line a baking tray with baking paper.
In a small mixing bowl whisk together the yoghurt, milk and Dijon mustard.
Place all remaining ingredients in a mixing bowl. Make a well in the centre and gently pour in the wet ingredients. Use a wooden spoon to combine.
Turn the batter onto a floured surface. Use your hands to knead into a round ball. Place on baking sheet, dust with extra flour.
Bake in the oven for 50 minutes or until the loaf sounds hollow when tapped with the back of a spoon. Remove from oven and allow to cool before slicing.
Have you had any experiences with spelt recipes that you'd like to share?