SPELT BREAD RECIPE

Spelt flour is the name for the original wheat grain that was grown before modern farming techniques, selective breeding and genetic modification took place.  It is much easier to digest than modern day wheat and is usually fine for people with an intolerance to modern day wheat flours and products.  It has a lovely nutty flavour and also makes excellent pastry, cakes and biscuits with normal wheat recipes.  There are further recipes for using spelt in my book, 
The Body Talks, Heal Your Weight, available at Waterstones bookshops nationwide.

There are two main sources of spelt flour sold in the UK

Dove's Farm  ( which is available now worldwide.)  This is sold in most health shops and in large supermarket chains

Glebe Farm Organic white and wholewheat.    This is sold in some health shops but can be ordered from:
www.glebe-flour.co.uk,    This wonderful flour is homegrown, stoneground on the farm.             
 tel 01487 773282
 

I use a Panasonic SD 253 Breakmaker and the bread is well risen, very light and absolutely delicious.  It is impossible to tell the difference
between it and a normal loaf of bread.  Other makes should work as well but if you are purchasing a breadmaker for the first time it is
worth getting the panasonic.

Put  1 teas dry yeast in to the bowl first.  Make sure your yeast is kept in the fridge once opened and replaced if more than one month old.

Add    500g Spelt flour - white or brown
           1 1/2 tbs dried milk powder
           1 1/2 teas salt
           1 oz butter, cut into small pieces
           1 large tsp runny honey
           300 ml warm water

Make on basic setting, Large Size, medium crust.  It works fine if used on a timer and left overnight.

The bread can also be made and is just as lovely on the RAPID BAKE programme which takes only 2 hours.