spelt quick bread
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:)
prep time
5 Min
cook time
30 Min
method
---
yield
6 serving(s)
Ingredients
- 1 1/2 cups whole grain spelt flour(i replaced 1/4c of the spelt with almond meal))
- 1/2 cup rolled oats
- 1/2 teaspoon salt(original recipe called for 1t...1/2 was plenty!)
- 1 teaspoon baking soda
- 1/4 cup mixed seeds(chia and flax were what i had on hand), divided
- 1 cup buttermilk(i used plain yogurt-it worked great!)
- 1 tablespoon honey(not in the original recipe-i added it)
How To Make spelt quick bread
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Step 1Preheat oven to 400F and grease a loaf pan(8x4).
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Step 2Combine spelt flour and oats. Whisk in salt and baking soda. Stir in seeds, reserving 1T for topping.
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Step 3Stir together buttermilk or yogurt and honey(if using), and add to dry ingredients, stirring until just combined.
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Step 4Place batter into greased loaf pan and sprinkle with reserved seeds. Bake for 30 min.
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Step 5Remove to a rack and cool in pan for 5 min. then dump out and cool completely on rack.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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