Spelt Bread

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Spelt Bread

It has been so hot that nothing seems appetizing.  Or, more aptly, simplicity is treasured over decadence.  What's more simple than a nice piece of bread, slathered with jam or fruit preserves?  I happen to like spelt bread because it has a very particular (in a good way) taste.  It's a thick and hearty bread, a bit like whole wheat, but tastes a lot better.  You can have spelt bread with jam ...

Nice Cherry Jam

Or you can smother your bread with almond butter ....

Oh just look at this gooey goodness ....

So Many Crushed Almonds!

See all those crushed almonds?  Barney's Almond Butter (Crunchy) is the BEST!  It's the only almond butter that doesn't taste like almond butter, but tastes like peanut butter.  So if you want a healthier substitute for peanut butter, Barney's Almond Butter is for you!  It's really really good!  And pairs really well with bread, though I like it straight from the jar, with a spoon ....

And have it with nice summer fruits ....

Apricot & Cherries

Recipe from Group Recipes
Spelt Bread
4 1/2 cups whole meal spelt flour
2 TSP salt
1 3/4 TSP warm water
2 TSP honey

Combine flour, water, and salt.  Add in warm water and honey.  Mix until the flour is moistened (about 2 minutes) and then knead for about 2 minutes longer.

Transfer dough unto floured surface and shape into a ball.  Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours.

Preheat over to 450 F and spray a 9 x 5 inch loaf pan.  Punch dough down and fold dough into pan.  Cover with a plastic wrap again and let sit for about 1 hour.

Remove the plastic wrap and make an incision to the center of the bread.  Bake the dough for about 35 minutes.  Let bread cook for about 10 minutes longer.