Spelt Bread

I've eaten this bread for breakfast almost every day. It is very satisfying, and even this small loaf lasts me a few days and it freezes very well.

Note: I find that proofing the yeast yields much better results, than just mixing it in with the dry ingredients. To proof your yeast: In a small bowl, or in your measuring cup, mix warm water with the sugar, sprinkle the yeast on top, cover, and let stand for 5 minutes. Then mix, and let stand for another 5 minutes.

Ingredients

• 150 ml very warm water
• 2 ¼ teaspoon demerara sugar
• ¾ teaspoon instant yeast (I prefer the Instaferm brand)
• 250 grams spelt flour, about half whole spelt and half light spelt. (This is approximately 1 ¾ Cups, but weighing makes more sense, as not all flours are equal in weight.)
• ¾ teaspoon dough enhancer (This is an Israeli product, and if you can’t get your hand on it, use ¼ teaspoon gluten.)
• ½ teaspoon salt
• 2 teaspoons oil
• Everything spice challah topping

Directions

1. Proof the yeast as per instructions above.
2. Place the flour in the small Lekue bread maker. Add the salt and dough enhancer/gluten. Mix together.
3. Put the oil into the yeast water mixture, and then pour into the dry ingredients.
4. Mix together, and then knead by hand in the breadmaker, just until dough feels combined and soft.
5. Shape into log and sprinkle with challah topping.
6. Close bread maker, and place in a warm place to rise for an hour.
7. Bake at 375° for about 35 minutes.

Note: Spelt dough is sensitive, and doesn’t like to be handled too much! Do not try to punch down the dough, or egg it when risen – it just won’t go back up again! Don’t open the bread maker either – just put gently into the oven!