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Name: SPELT BREAD
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 cup Warm water 105�F-115�F; 1 Tablespoon honey; 1 package Active dry yeast (1 Tablespoon) active dry yeast; 1 3/4 cups Whole spelt or; 2 1/2 cups or Spelt Flour; 1/2 teaspoon salt; 1 Tablespoon light olive oil

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INGREDIENTS

1 cup Warm water ; 105�F-115�F
1 Tablespoon honey
1 package Active dry yeast ; (1 Tablespoon) active dry yeast
1 3/4 cups Whole spelt or
2 1/2 cups or Spelt Flour
1/2 teaspoon salt
1 Tablespoon light olive oil

loaf

INSTRUCTIONS

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

or shortening.

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,

NOTES

preparation: 10 minutes processing: 1 minute 30 seconds � bake time: 35-40 minutes yield: 1 loaf

Alert editor

SPELT BREAD

1 cup Warm water 105�F-115�F
1 Tablespoon honey
1 package Active dry yeast (1 Tablespoon) active dry yeast
1 3/4 cups Whole spelt or
2 1/2 cups or Spelt Flour
1/2 teaspoon salt
1 Tablespoon light olive oil

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
  or shortening.
  
  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,

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Nutrition

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Serving Size: 1 loaf (197g)
Recipe Makes: 1 loaf

Calories: 173
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.

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Calories per serving: 173

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