I try to avoid eating too much wheat as it makes me very bloated, however, I find that I cope a lot better with spelt flour. Spelt flour has a different structure to wheat and it is high in fibre making it easier to digest.
Spelt has a number of nutritional properties including: high levels of protein, iron, copper, manganese, magnesium, phosphorous, potassium, zinc, selenum, Vitamin B6 and folic acid. Therefore spelt can help with digestive health, lowering cholesterol, circulation, hormone regulation, bone health and the immune system.
Wholemeal spelt flour can be purchased in most large supermarkets and can be used for a variety of baking recipes. I love how simple this bread is to make. It only takes about 10 minutes of work the rest of the time is spent proving the dough, so you can get on with something else.
Ingredients:
- 450g of wholemeal spelt flour
- 7g dried yeast
- 1tsp Himalayan Salt
- 1 tbsp olive oil
- 325ml tepid water
- 75g pumpkin seeds
Method:
- Place the spelt flour, yeast and salt in a bowl and stir well
- Add the olive oil and water and mix well using your hands
- Turn the dough out on to the side or place in a mixer with a dough hook and knead for approx 5 minutes
- Proof the dough by placing the dough into a bowl and covering with a tea towel before placing in a warm place for about an hour, until it has doubled in size
- When it has doubled in size, place the dough on the work surface and sprinkle on the seeds then knock the air out of it a little bit before kneading for a few more minutes
- Shape the dough and place it into the tins you are going to use, cover with a tea towel and leave to proof in a warm place for a further 30 minutes
- Bake in a preheated oven at 180C for about 30 minutes (depending if you have made one big loaf or 2 smaller ones)
