Friday, November 30, 2012

Lemon Spelt Bread


The following bread recipe comes from Green Kitchen Stories. It was really great dipped in olive oil and balsamic vinegar. I made the dough in the bread maker, and then baked it in the oven. I did alter the baking instructions for ease, and it turned out just as well. So here is recipe  number 5 for recipe week:

Lemon Spelt Bread (Adapted from this recipe from Green Kitchen Stories which was adapted from a recipe by danish chef Oscar Umahro)

Makes 1 large loaf

1/2  C spelt flakes
1 medium sized lemon ( juice and zest)
1.5 C cold water
0.5 Tbsp salt
2 1/4 tsp yeast
1.5 Tbsp olive oil
3.5 C spelt flour

1. Mix the spelt flakes with lemon zest and juice and let sit for 15 minutes
2. Mix together the water, salt, yeast, and olive oil in a large bowl. 
3. Gradually incorporate the flour and spelt flake mixture. 
4. Knead for 5 minutes. It should be elastic and slightly moist
5. Line a baking sheet with parchment paper
6. Form the dough into a long thin shape and put in the baking sheet and cover with a clean tea towel. 
7. Let rise until twice its size ( about 2 hours) in a warm location. 
8. Preheat oven to 425F. 
9. Bake for 25-30 minutes 

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