To proof the yeast, combine warm water, honey, and yeast.
Stir quickly to combine. Set aside for 5 mInutes.
if starting with whole kernel spelt: place spelt and salt into
the Vitamix DRY BLADE container and secure lid.
Select Variable 1.
Turn machine on and slowly increase speed to Variable 10,
then to High.
Grind for 1 minute, using tamper (inserted through lid plug)
to press the flour mixture into the blades. Remove the
tamper during the last 5 seconds to allow a hole to form in
the center of the flour mixture.
If starting with spelt flour: place spelt flour and salt into the
Vitamix DRY BLADE container and secure lid.
Select Variable 1.
Turn machine on and slowly increase speed to Variable 6.
Blend until a hole forms in the center of the flour mixture,
about 5 seconds.
Select Variable 3. Turn machine on and remove the lid plug.
Add oil and yeast mixture through the lid plug opening. Stop
machine and replace lid plug.
To mix the dough, select High speed. Quickly turn machine
On and Off two times. Stop machine and remove lid.
While dough rests, lightly coat an 81/2-inch x 41/2-inch
loaf pan with vegetable cooking spray
Use a wet nylon spatula to scrape the sides of the container,
pulling the dough away from the container sides and into the
center of the mixture. Replace lid.
Select High speed. Quickly turn the machine On and Off
five times. Add additional water, 1 Tablespoon at a time, only
if dough seems exceptionally dry. Repeat process five times,
scraping the sides of the container until the dough binds
together into a soft, elastic mixture.
To aid in removing the dough from the container, turn the
machine On and Off five times (this lifts the dough up and
away from the blades) and quickly invert the container over
the prepared pan. Let the dough fall into the pan, using a wet
spatula to remove any remaining dough.
Use lightly floured fingers or an oiled spatula to shape the loaf
into the pan, pressing gently to even the dough.
Cover the loaf with a clean, dry kitchen towel and allow the
dough to rise until it reaches the top of the bread pan, about
15 to 20 minutes. When ready to bake, make 3 quick angled
slits with a serrated knife atop dough.
Bake in a heated 350?F (180?C) oven for 35 to 40 minutes or
until bread reaches an internal temperature of 190?F (88?C).
Cool on wire rack 10 minutes, then carefully remove from loaf
pan and allow to cool completely before slicing,
preparation: 10 minutes processing: 1 minute 30 seconds � bake time: 35-40 minutes yield: 1 loaf
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 loaf (197g)|
|Recipe Makes: 1 loaf|
|Calories from Fat: 32 (18%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 13mg||4 %|
|Sodium 1234.6mg||43 %|
|Potassium 409.7mg||11 %|
|Total Carbohydrate 20.7g||6 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 19.2g|
|Protein 8.1g||12 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 173
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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