spelt

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Spelt oatmeal bread

As part of my experiment of not buying bread all winter, I had to come up with a good, basic, spelt bread loaf that was really simple and good enough for a regular sandwich loaf. The combination of oatmeal and honey helps make this a nice moist loaf that keeps well in a bag on the counter for several days.

To get a lighter texture and a higher rise, I've added some vital wheat gluten flour which should be omitted if your reason for cooking with spelt is wheat allergies. Spelt has a weaker gluten than wheat, so less kneading and a shorter rise time are generally called for with a pure spelt bread. If I had a bread machine with a programmable cycle, I would try to get a whole spelt bread dialed in, but for now, I'll use the wheat gluten.

Spelt pasta

For the past 6 months, I've been experimenting with more whole grain pastas, with spelt being my new default. The nutty flavor of the spelt really comes out with tomato sauce based dishes, and the rougher texture holds on to the sauce. I use more liquid than I do with white wheat and semolina flours, and I let it rest longer to absorb all the liquids.

I currently use a food processor to make the dough, but you can use a stand mixer or mix it by hand.

Spelt pizza dough

Several years ago, my girlfriend had to give up wheat for a while, and we discovered the wonderful flavor of spelt. Spelt is a wheat relative whose proteins are just different enough from those in wheat, that some people with wheat sensitivity can eat it. She can eat wheat again, but for a lot of things, we prefer the flavor of spelt, and this is one of them.

This recipe is good for somewhat thin, to thick crust pizzas. It doesn't work well for ultra-thin crisp crusts.

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