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[Archivist's Note: Spelt is a type of wheat.]
Bread:
Glazing And Topping:
Add ingredients to bread machine pan in the order suggested by the manufacturer (mine says to add butter, then water and eggs, then the sifted-together dry ingredients, and sprinkle the yeast on top). Set machine for "dough only" cycle and start it. Check to be sure ingredients are mixing well, using a rubber spatula to scrape down the sides of the pan if needed in the first 15 minutes or so.
When the machine signals that the dough is done, remove from machine and divide into 3 approximately equal parts. Shape each part into a rope shape, and press together at one end. Braid. Place on greased baking sheet or greased baking parchment on a baking sheet, and let rise in a warm place for about an hour.
Brush loaf with beaten egg yolk and sprinkle with sesame or poppy seeds. Bake at 375°F for 35 to 45 minutes or until crust is browned and loaf sounds slightly hollow when tapped. Cool on a wire rack. Alternatively, you could just let the bread machine bake it, but you won't get that lovely egg-yolk glaze or seeded finish.
Store at room temperature, either wrapped in plastic or in the microwave to keep fresh. This makes a delightful bread that doesn't crumble the way commercial spelt-flour breads do, and holds up for several days before becoming noticeably stale. Even when stale, it is good for toasting and makes great French toast.
Posted by Beverly Rudnick
Nutritional Info Per Serving: N/A
4 cups white spelt flour
4 teaspoons xanthan gum
1 teaspoon salt
2 tablespoons sugar
5 tablespoons butter or margarine
1 cup lukewarm water
3 eggs (large or extra-large but not medium or jumbo)
2 envelopes quick-rising yeast
1 egg yolk, slightly beaten with a bit of water
2 tablespoons sesame seeds or poppy seeds