Name: No-Rise Rustic Spelt Bread
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 1 round loaf
Ingredients: 3 cups spelt flour; 1 teaspoon sea salt; 1 teaspoon baking soda; 2 tablespoons maple syrup; 2 and 1/2 tablespoons extra virgin olive oil; 1 cup plus 1 tablespoon water

Description

The crust of this no-rise rustic bread is crunchy, the inside soft and pillowy. The spelt flour and maple syrup give a delightful taste, nutty with just a hint of sweet. It is as good eaten like that as toasted. Perfect for breakfast, but also as a complement to lunches and suppers.

From a recipe found on “Honey & Oats” by Jennifer Katzinger.

Ingredients

3 cups spelt flour
1 teaspoon sea salt
1 teaspoon baking soda
2 tablespoons maple syrup
2 and 1/2 tablespoons extra virgin olive oil
1 cup plus 1 tablespoon water

Instructions

Pre heat the oven to 375° F and lightly flour a baking sheet.
In a large bowl, combine the flour, salt,and baking soda.
In a small bowl, combine the maple syrup, oil and water.
MIx the wet ingredients into the dry just until a smooth dough forms.
On a lightly floured work surface, gently knead the bread to shape, about 3 minutes, and then form it into a 6-inch diameter round loaf.
Place it on the prepared baking sheet. Using a sharp knife, score it in a semicircle.
Bake until Golden brown and firm to the touch, about 50 minutes.
Let bread cool for 45 minutes before serving or cutting.

Notes

It is a lovely rustic “quick” bread that rises with baking soda and does not require a long process.