My sister lives on an organic farm, in which they grow spelt, special Rabbi’s found their farm and come from far away to collect their spelt for passover (farm website www.millsmills.ca) .
This is her spelt bread recipe, formed in a rye loaf shape… awesome with a nice thick potato leek soup on a rainy day.
Farmhouse Spelt Bread Recipe:
This texture is more like a Rye Loaf
1 ¼ cup water (with 1 egg include in water)
2 Tbsp oil, molasses & honey
2 Tbsp gluten powder & milk powder
1 tsp salt
4 cups whole spelt flour (may need more while kneading)
2 tsp yeast
Use grain cycle on bread machine to completion OR Remove at “last knead” Roll out like a rye loaf, place on stoneware or cookie sheet cover & let rise 30 min & bake @ 350 °F, 30 min. Cook 10 min longer in a loaf pan.
For more of a fluffier sandwich loaf texture see Ancient Grains Bread: