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Spelt is an ancient wheat grain – modern research has shown that spelt was grown in Europe more than 9000 years ago!

Spelt contains more protein, fats and fibre than wheat. It has a high nutritional value & is better tolerated by the body than any other grain.

Hildegard said some 800 years ago;
‘Spelt provides its consumer with good flesh and good blood and confers a cheerful disposition. It provides a happy mind and a joyful spirit’

To get you started using spelt flour, here is a very simple bread recipe:

 

For one decent sized loaf

• 500gm spelt flour (stocked by most supermarkets)
• 1 tsp                sea salt
• 1 tsp                honey
• 1 tsp                dried yeast    
• 3 tsp                olive oil
• 400ml  warm water

You can add in a mix of sunflower, pumpkin and sesame seeds for variation. Mix yeast, honey, and water and leave to stand until a froth forms. Mix flour, salt, oil & seeds if using. Add yeast mix to flour and mix well – consistency should be quite soft but not sloppy.

Leave to rise for 30 minutes or so in a warm draft free place. Take the mix and kneed on a floured surface – Give it then 3 – 5 minutes.

Form an oval loaf and place on baking paper on a baking sheet. Try and make some slashes in the top of the loaf for that rustic look.

Bake for around 40 minutes at 180c, Gas mark 5

Delicious warm, cold, toasted.........

Yours in health

Gavin Townsend

www.GTPT.co.uk

 

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