Spelt Biscotti
Spelt Biscotti
If you haven’t cooked with spelt flour before you might want to give it a try. Spelt gives you the fiber and nutrition of the whole grain that it is but with a texture like white flour. You can use it in cookies, muffins, waffles and more and get the softness you desire with the extra benefit of cooking with whole grain. Spelt also works great in yeast breads with little kneading. It might be tricky to find in your area, but it is turning up in more stores as demand increases.
Spelt Biscotti
1 ¼ c. spelt flour
⅓ c. sugar
1 t. baking powder
¼ t. salt
½ c. walnuts
¼ c. golden raisins
2 eggs
1 t. vanilla
Combine dry ingredients with nuts and raisins in medium mixing bowl. In small bowl combine eggs and vanilla and add to dry ingredients. Stir together to make a slightly sticky dough. With oiled hands shape into loaf (2”x11”) on oiled sheet. Bake at 350-degrees for 20 minutes. Remove from oven. Slice the loaf thin using a serrated knife and place slices on a rack on a baking sheet then return to oven, reduce heat to 300-degrees bake 25 minutes. Remove from oven and allow to cool. Store in an airtight container to retain crunch. Makes about 16.
Spelt Bread
Spelt Bread
If you haven’t baked with spelt flour before you might want to try it out. Its a whole grain but you end up with a product that is softer than whole wheat and requires less kneading. You can also replace white flour in pretty much any recipe with a similar texture to white flour- but with the nutrition of wholegrain. I really love working with spelt flour. I hope you will, too. Spelt flour is available in some grocery stores, specialty stores and health food stores.
Spelt Bread
3 ¼ c. whole spelt flour
1 pkt. Active dry yeast
1 c. water
1/3 c. honey
¼ c. oil
1 t. salt
1 egg
Place 2 c. flour, yeast and salt in a medium bowl. Heat together water, honey and oil until warm (120-130 degrees) Add water mixture to spelt mixture and beat on low speed of electric mixer for 30 seconds, or until moistened. Add egg and beat on high 3 minutes. Stir in enough spelt to make a soft dough. Cover bowl with towel and allow to rise until doubled, about 1 hour. Grease a 9×5 inch loaf pan and use a rubber scraper to transfer dough into prepared pan. Cover and let rise until doubled, another hour. Bake in a pre-heated 375 degree oven for 25-30 minutes. Cover top with foil during last 10 minutes of baking. Bread is done when it sounds hollow when lightly tapped. Remove from pan and cool on wire rack. Makes 1 loaf. I like this bread so much I often double the recipe so I have a loaf to freeze for later or give as a gift.
