RECIPE

© Edward Pond

Honey Spelt Bread

• Recipe by Lionel Vatinet

Good News Many people with celiac disease—an intolerance to gluten—can eat breads made with spelt flour. Lionel Vatinet sweetens his bread with local honey, which may benefit the immune system and help to combat allergies.

• Healthy
• Make-Ahead
• Vegetarian

Ingredients

1. 4 1/2 cups whole-wheat spelt flour, plus more for dusting
2. 2 teaspoons fine sea salt
3. 2 teaspoons active dry yeast
4. 1 3/4 cups cool (70°) water
5. 2 tablespoons honey

Directions

1. In a standing mixer fitted with a dough hook, combine the flour, salt and yeast. Turn the machine to medium low, add the water and honey and mix until the flour is moistened, about 2 minutes, scraping down the side of the bowl with a rubber spatula as needed. Increase the speed to medium and knead until a stiff dough forms, about 2 minutes longer.
2. Transfer the dough to a lightly floured work surface and shape into a ball. Set the dough in a well-floured bowl, cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
3. Preheat the oven to 450° and spray a 9-by-5-inch loaf pan with vegetable cooking spray. Invert the dough onto a lightly floured work surface and gently punch it down. Fold the dough into a loaf, tucking in the sides and pinching the seams. Transfer the dough to the loaf pan, seam side down. Cover with plastic wrap and let stand until doubled in bulk, about 1 hour.
4. Remove the plastic wrap and lightly dust the dough with flour. Using a razor blade or sharp knife, make a shallow lengthwise gash down the center of the loaf. Bake for about 35 minutes, until the loaf is risen, golden on top and an instant-read thermometer inserted into the center of the loaf reads 180°. Let the bread cool in the pan for 10 minutes, then tip it out onto a rack to cool completely before serving.

Make Ahead

The bread can be wrapped in plastic and kept at room temperature for up to 4 days.

Notes

One serving 289 cal, 2.3 gm fat, 0.0 gm sat fat, 54 gm carb, 9.0 gm fiber.