“Whatever good things we build end up building us.” Jim Rohn
Spelt is an ancient grain, a non-hybrid distant relative to present day wheat. Spelt’s uniqueness is derived from its genetic makeup and nutrition profile. Spelt has high water solubility, so nutrients are easily absorbed by the body making it easy to digest. It is high in protein (significantly higher than wheat), higher in B complex vitamins, and spelt is high in both simple and complex carbohydrates. These complex carbohydrates are an important factor in blood clotting and stimulating the body’s immune system. Spelt is a superb fiber resource, can contribute to lower risk of cardiovascular disease, type II diabetes, and can lessen occurrences of migraine headaches. Spelt is more difficult to process than modern wheat varieties, making it a little more expensive to purchase. Spelt’s husk protects it from pollutants and insects which allows growers to avoid using pesticides, unlike other grains. The husk needs to be mechanically separated from the kernal before milling. Over decades, modern wheat has been drastically changed to be easier to grow and harvest. This in turn increases yields, maintains a high gluten content in the wheat to produce high-volume commercial baked goods. On the other hand, spelt has preserved many of its original traits and continues to remain highly nutritious and full of flavour.
“The art of the cuisine, when fully mastered, is the one human capability of which only good things can be said.” Friedrich Durrenmatt
225 ml water
1 1/2 teaspoons vegetable oil
1 1/2 teaspoons honey
210 g white spelt flour
210 g wholegrain spelt flour
1 tbsp soured cream
1 tbsp molasses
Zest of one lemon
1 1/2 teaspoons salt
20 g fresh yeast
Stir yeast, soured cream and honey, gradually add in some warm water and let it rest. Add the flour, the salt and other ingredients, and mix well to form a stiff dough. Knead 5 to 10 minutes until smooth and elastic. Put dough into a oiled bowl and turn once to oil surface. Cover with a towel and let rise until doubled about 2 hours.
Grease the loaf tin(s). Punch down dough. Knead and shape the bread(s) and place into loaf tins. Cover again and allow dough to rise to top of tins. Preheat the oven to 200 degrees C. Bake in preheated oven for about 50 minutes.
“All good things which exist are the fruits of originality.” John Stuart Mill