Spelt Quick Bread

cindy sandberg

By
@cindyLs

I try to bake wheat-free as much as possible and finding recipes for bread that I actually like has not been easy! I found this recipe at Anja's Food 4 Thought. It uses spelt, which is an ancient, non-hybrid ancestor to our modern wheat. Many people with wheat sensitivities(not celiac)can eat spelt, and I've been experimenting with it. So far so good. This is an extremely simple recipe-so simple I was skeptical! It turned out really good, though! Not the same as a good ol' yeast bread, but pretty darn good! Great with jam or with cheese, or just toasted with butter. I've included my tweaks:)


Featured Pinch Tips Video

Comments:

Serves:

6

Prep:

5 Min

Cook:

30 Min

Ingredients

1 1/2 c
whole grain spelt flour(i replaced 1/4c of the spelt with almond meal))
1/2 c
rolled oats
1/2 tsp
salt(original recipe called for 1t...1/2 was plenty!)
1 tsp
baking soda
1/4 c
mixed seeds(chia and flax were what i had on hand), divided
1 c
buttermilk(i used plain yogurt-it worked great!)
1 Tbsp
honey(not in the original recipe-i added it)

Directions Step-By-Step

1
Preheat oven to 400F and grease a loaf pan(8x4).
2
Combine spelt flour and oats. Whisk in salt and baking soda. Stir in seeds, reserving 1T for topping.
3
Stir together buttermilk or yogurt and honey(if using), and add to dry ingredients, stirring until just combined.
4
Place batter into greased loaf pan and sprinkle with reserved seeds. Bake for 30 min.
5
Remove to a rack and cool in pan for 5 min. then dump out and cool completely on rack.

About this Recipe

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy