Harvest Spelt Bread Recipe
I found this Harvest Spelt Bread while surfing through my old recipe book for spelt breads. Yes, Harvest Spelt Bread is a bread but it is definitely something unique. Do try it!
Summary
MethodBaked
Ingredients
2 pkgs active dry yeast
1/2 cup (120 ml) warm water, 110-115°F(43-46°C)
1 cup (240 ml) warm milk, 110-115oF(43-46°C)
2 tbs (30 ml) butter, melted
1/2 cup (120 ml) maple syrup
1 egg, beaten
3 cup (720 ml) Whole Grain Flour
1 tsp (5 ml) cinnamon
1 tsp (5 ml) allspice
1/2 tsp (3 ml) salt
1 16-oz can (480 g) pumpkin
3 cups (720 ml) White Flour
Directions
Dissolve yeast in the warm water.
Separately, combine warm milk, melted butter, maple syrup, and egg.
Combine whole grain spelt flour, spices and salt.
Add milk mixture and spelt mixture to the dissolved yeast.
Add pumpkin and mix thoroughly.
Add the white spelt flour, as needed, to form a dough.
Turn onto a lightly floured surface and knead until slightly elastic, .'3-5 minutes.
Cover and let rise until doubled.
Punch clown and divide in half.
Shape into 2 loaves, round or oblong.
Cover again and allow to rise until doubled.
Bake in a 350°F (180°C) oven for approximately 45 minutes or until loaves sound hollow when tapped.
Separately, combine warm milk, melted butter, maple syrup, and egg.
Combine whole grain spelt flour, spices and salt.
Add milk mixture and spelt mixture to the dissolved yeast.
Add pumpkin and mix thoroughly.
Add the white spelt flour, as needed, to form a dough.
Turn onto a lightly floured surface and knead until slightly elastic, .'3-5 minutes.
Cover and let rise until doubled.
Punch clown and divide in half.
Shape into 2 loaves, round or oblong.
Cover again and allow to rise until doubled.
Bake in a 350°F (180°C) oven for approximately 45 minutes or until loaves sound hollow when tapped.
