Simple Vegan Spelt Bread
Happy Monday to you! In celebration of the fact my beloved and I are headed to our soul-city of New York City 😍 I’m sharing a very simple, yummy recipe for spelt bread I learnt to master last year at The Natural Gourmet Institute 🌱
Spelt is a grain strongly related to wheat, so if you’re allergic or intolerant to gluten, this one is not for you. However, if you’re someone who just isn’t sure about the whole gluten thing, I urge you to give this bread a try and see how you feel after you eat it. I definitely know when my digesting is great vs a ‘bit iffy’ so make the bread below, try a piece and listen to your body. If all goes well, congratulations, you are tolerant to spelt flour and should incorporate it into your diet every now and then because our bodies thrive on real, whole food variety.
As you know, I don’t believe in cutting out gluten – or any whole food from your life UNLESS you know you are allergic, intolerant to it. Our bodies are amazing machines that know what to do when we feed it with real food only, which reminds me of a girl I recently met… Let’s cal her ‘Sam’.
Sam told me she didn’t eat dairy, gluten, eggs or cheese – according to her, they were ‘unnatural to the digestive system’ (side note: Sam was a 16 year old girl, who had read a bunch of articles online that had influenced her opinion). When I asked more questions about Sam’s diet, she told me she drank soft drink and ate foods like gluten free biscuits, dairy free chocolate and brand name jams – oh – and she also chewed flavoured chewing gum daily…
When I pointed out the ‘stuff’ she listed above were filled with fake flavours, preservatives, colours and chemicals – all much worse than a harmless protein like gluten, she was horrified. See where I’m going with this…
Unfortunately, we live in an age that allows falsification of information. You’ve probably seen the packets of fake junky food claiming to be ‘fat free’, ‘organic’ and ‘healthy’? Upon further investigation, you’ll most likely find the fat has been removed and replaced with more sugar (of the cheap, white kind), there is no accredited organic food labelling to be found, and the only thing healthy about the product is the profits it’s making for the company/brand selling it. Sad but true. But also super empowering because we, YOU, always have a choice – and it’s not hard to educate yourself on what can harm and hinder your body.
I am a huge advocate of knowing thyself and the simplest, more effective way to do this is work with a holistic doctor to run tests to find out more about YOU. I’ll write about this in more depth in a future post, but for now, if you’re not allergic to gluten or intolerant to it, then please…go ahead and try this bread!
Super Special Spelt Bread
Makes: 2 loaves
- 2 1⁄2 cups warm water
- 1⁄2 cup maple syrup
- 2 tablespoons dry yeast
- 1⁄4 cup extra virgin olive oil
- 1 US tablespoon sea salt
- 8-10 cups spelt flour
- Preheat oven to 375°F. In small bowl, combine water, maple syrup, and yeast. Sit for 10 minutes, or until mixture becomes foamy.
- Add oil, salt, and just enough flour to create dough that pulls away from sides of bowl.
- Knead dough on table about 10-15 minutes using remaining flour as needed until smooth dough has been created.
- Place dough in large, clean, lightly oiled bowl and cover with plastic wrap. Proof in a warm place for 45-60 minutes or until dough doubles in size. While dough is rising, prepare 2 bread pans or sheet trays with baking paper.
- Punch down dough. If time permits, place dough back in bowl, rise, and punch down 1 to 2 times more. Cut into two equal- sized portions and form into loaves before placing in prepared loaf pans or on baking trays.
- Loosely cover dough with damp towel and set aside in warm place. Allow to rise for about 40 minutes or until dough has doubled in size.
- Bake for about 40-50 minutes or until dough is golden and firm to the touch. Internal dough temperature should register between 190°F and 205°F.
PS shoutout to my girl and chefmate Mecca who created the yummy loaf in the pic above, taken a year ago today whilst we were baking n’ shaking our booties in class (because bread bakes better that way right?!💃🏻👯💃🏻)