Spelt Bread

What is spelt?

Spelt (Triticum spelta) is a hexaploid species of wheat. Spelt was an important staple in parts of Europe from the Bronze Age to medieval times; it now survives as a relict crop in Central Europe and northern Spain and has found a new market as a health food. Spelt is sometimes considered a subspecies of the closely related species common wheat (T. aestivum), in which case its botanical name is considered to be Triticum aestivum subsp. spelta. Read more…

Spelt Bread

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Ingredients: (for 1kg flour)

1 Kg Stoneground whole meal Spelt flour

200ml for salt & 200ml for yeast and 360 to mix into flour  (760 ml  TOTAL Water)

15g Fresh Yeast (Dissolve in 200ml luke warm water)

20g Pienk salt (Dissolve in 200ml luke warm water)

Olive oil for pan

Method : Watch video below

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