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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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People in his native France might snub ingredients like spelt flour, but Lionel Vatinet has no trouble in North Carolina finding fans of his healthy, delicious creations. By Nick Fauchald The caricature of a french baker is a paunchy fellow who peddles sugary pastries and breads made from snowy white flour. Read more . Lionel Vatinet has the French part down, but everything else this master baker does at his La Farm Bakeries in Cary (and his upcoming store in Raleigh), North Carolina, breaks that mold. A few years ago, after finding out his cholesterol was dangerously high, Vatinet—who joined the prestigious French guild Les Compagnons du Devoir at the age of 16—started making many of his breads and pastries healthier by cutting back on salt and adding more whole grains, nuts and seeds. In France, the health authorities are trying to pass a law that limits the amount of salt bakers can use in bread doughs, he says. Salt intake is something people need to be aware of. Vatinet also introduced locally milled flour and local honey to foods like his chunky granola, and began experimenting with flours made from spelt, rye and quinoa. When I found out I had high cholesterol, I didn’t want to be a slave to a pill for the rest of my life, he says. I’m not the only one who has this problem—why not help other people, too? Ingredients:
honey spelt bread |
total time: 4 hrs |
4 1/2 cups whole-wheat spelt flour, plus more for dusting |
2 teaspoons fine sea salt |
2 teaspoons active dry yeast |
1 3/4 cups cool (70°) water |
2 tablespoons honey |
1 hour stand time |
30 minute cool time |
Directions:
1. In a standing mixer fitted with a dough hook, combine the flour, salt and yeast. Turn the machine to medium low, add the water and honey and mix until the flour is moistened, about 2 minutes, scraping down the side of the bowl with a rubber spatula as needed. Increase the speed to medium and knead until a stiff dough forms, about 2 minutes longer.
2. Transfer the dough to a lightly floured work surface and shape into a ball. Set the dough in a well-floured bowl, cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
3. Preheat the oven to 450° and spray a 9-by-5-inch loaf pan with vegetable cooking spray. Invert the dough onto a lightly floured work surface and gently punch it down. Fold the dough into a loaf, tucking in the sides and pinching the seams. Transfer the dough to the loaf pan, seam side down. Cover with plastic wrap and let stand until doubled in bulk, about 1 hour.
4. Remove the plastic wrap and lightly dust the dough with flour. Using a razor blade or sharp knife, make a shallow lengthwise gash down the center of the loaf. Bake for about 35 minutes, until the loaf is risen, golden on top and an instant-read thermometer inserted into the center of the loaf reads 180°. Let the bread cool in the pan for 10 minutes, then tip it out onto a rack to cool completely before serving.
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6. MAKE AHEAD The bread can be wrapped in plastic and kept at room temperature for up to 4 days.
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8. NOTES One serving 289 cal, 2.3 gm fat, 0.0 gm sat fat, 54 gm carb, 9.0 gm fiber.
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