Wheat-Free Spelt Bread

Thank goodness I have no allergies . . . unfortunately I have many sensitivities. One of them is to wheat. No, not gluten, wheat. I can have it occasionally, like having pasta or a pastry treat once a week, but when it comes to bread, I usually have that once a day, and as most bread’s are chalk full of wheat, I have to avoid them. I have tried to make light, fluffy wheat-free bread but has always come out less like bread and more like a deadly weapon . . . like a brick. I could just add vital wheat gluten to it, but in my opinion, too many of today’s products contain gluten so no to added gluten. My husband though is a pretty plain guy but wants his fluffy bread. And then I found this recipe! Originally for challah, I just made a loaf out of it. (Please note that this is not gluten free, as spelt does contain gluten.)

Spelt Flour Bread

1 cup warm water

¼ cup olive oil

2 eggs

1 teaspoon salt

3 tablespoon agave nectar, or 4 tablespoon honey

2 cups white spelt flour

1 cup whole grain spelt flour

1 cup whole grain rye flour

4 teaspoons xanthan gum

2 teaspoons yeast

Add ingredients to bread machine and put on dough cycle. Once dough cycle is done, pull dough out and place in a loaf pan. Let is rise for half an hour, while the oven is warming, set to 350ºC. Place the loaf in the oven and bake for 25 minutes or till outside is golden brown. Let is sit of 15 minutes and then remove from pan.

Hey, remember that post with making yogurt and how the whey from the yogurt was drained, and I told you to save it. Well, instead of using 1 cup of warm water in the recipe, use 1 cup of warmed whey! It has lots of valuable nutrients in it. Whey can be used in most bread recipes in place of milk or water.