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.
- 3 cups (414 g ) light 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 (240 g) plus 1 tablespoon water
- Preheat the oven to 375° F (190° C) 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 the bread cool for 45 minutes before serving or cutting.
It is a lovely rustic "quick" bread that rises with baking soda and does not require a long process.
- Category: Bread
- Method: Baking