V. Planet: Spelt Walnut Bread

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* Exported from MasterCook *

 

Spelt Walnut Bread

 

Recipe By : Vegetarian Planet by Didi Emmons, page 19

Serving Size : 24 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 3/4 cups warm water

1 teaspoon sugar

2 teaspoons dry yeast -- (1 package)

1 egg

2 cups unbleached white flour

2 cups spelt flour

1 cup rye flour

1 1/2 teaspoons salt

1 1/2 cups walnut pieces

 

Makes 2 loaves or 1 large round loaf

 

This recipe combines rye, white, and spelt flours. An ancient type of

wheat, spelt is used in many Italian breads, especially in Tuscany. Spelt

flour produces a delicate, moist loaf. It can be found at many whole-foods

stores.

 

1. Place the water and sugar in a small bowl. Sprinkle the yeast over the

water, and let the yeast proof for about 5 minutes. Add the eggs, and

whisk the mixture well. Set it aside.

 

2. In a large bowl, combine the white flour, spelt flour, rye flour, and

salt. Make a well in the center, and pour in the liquid mixture. Stir

well with a large wooden spoon until the dough begins to come

together. Turn the dough out onto a lightly floured surface, and knead

lightly for about 5 minutes, adding more flour if the dough becomes sticky

(the gluten in spelt is fragile, and can be broken down by rough or long

kneading).

 

3. Place the dough in a lightly oiled bowl, and cover with plastic wrap or

a damp cloth. Place the bowl in a warm spot, and let it rise until it is

doubled in bulk, about 1 hour.

 

4. Punch the dough down, and put the walnuts on top. Knead the dough for

3 to 4 minutes, incorporating the walnuts throughout the bread. If you

want to make two loaves, cut the dough in two, shape the two halves, and

then place them in two lightly oiled 9-by-5-by-3-inch loaf pans. If you

want to make one large round loaf, sprinkle a baking sheet with flour, and

form the dough into a large ball. Place it on the baking sheet.

 

Cover the dough with a damp cloth, and let the dough rise until it is

almost doubled in bulk, about 45 minutes. Sprinkle the dough with a bit of

flour.

 

While the dough rises, preheat the oven to 350F.

 

5. Bake the bread for 1 hour if you are making two small loaves, or for 1

hour and 20 minutes if you are making one large loaf.

 

Variation: About 80 percent of those who are allergic to regular wheat

flour can tolerate spelt flour without any problems. If this is true for

you, you can substitute spelt flour for the unbleached white flour, using a

total of 4 cups spelt. The bread will be denser, but will taste quite good.

 

 

 

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