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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Wheat allergies? Try spelt! Ingredients:
2 (.25 ounce) packages active dry yeast |
1 tablespoon white sugar |
7 cups spelt flour |
2 cups warm water (110 degrees f/45 degrees c) |
1 tablespoon salt |
Directions:
1. Stir yeast and sugar, gradually adding warm water. Add about half the flour and the salt and beat well. Add the remainder of the flour gradually to acquire a stiff dough. It may require more or less than 7 cups.
2. Knead 5 to 10 minutes until smooth and elastic.
3. Put dough into a buttered bowl and turn once to butter surface. Cover with a towel and let rise until doubled, keeping it between 80 and 90 degrees F during the entire time of rising, about 2 hours.
4. Punch down dough with your fist and divide into two parts. Knead and shape into 2 loaves and place into loaf pans. Cover again and allow dough to rise to top of pans.
5. Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
6. Bake at 350 degrees F (175 degrees C) for 50 minutes.
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