Spelt Recipe

Womps Spelt Bread
This is the best Spelt Bread I have made. The only problem I have found is it can be crumbly. Spelt has a delicate gluten and does not like to be kneaded for very long.

6 - 7 cups of Spelt Flour (a little more may be needed)
4 1/2 tsp of yeast
1 1/2 cups of warm water
4 eggs (at room Temp)
1/2 cup olive oil
2 tablespoons of honey and 4 tablespoons of honey
4 tsp of vinegar

I use a Bosch mixer. Heat water to 110 degrees and put in the yeast and 2 tablespoons of honey. Mix. Let proof for 10 to 15 minutes. Put the 6 cups of spelt flour and salt into the Bosch mixer. Mix the eggs, oil, vinegar and 4 tablespoons of honey in a bowl, then pour onto flour. Pour in yeast mixture. Turn Bosch on and mix for 3 minutes. Watch while mixing. If it is runny add more spelt flour. The dough will be sticky / wet (not runny). Leave the dough in the mixer, cover and let the dough rise for 45 minutes. Turn the Bosch on for 2 minutes. Put olive oil on your hands. Take the dough out and divide in two loaves. Put it in well oiled loaf pans, I put a lot of oil in the bottom of the pan. Remember, you want the dough to be sticky. Put pans in warm draft free area or cover with towel . Let rise for 45 minutes, then turn on the oven and let it warm to 350 degrees. Once it gets to temperature, put loaves in oven and cook for 32 minutes. Take out of the oven and let it cool in the pans for 1 hour or until you can hold the pans with your hands. I use the lodge cast iron bread pans because the bread comes out of them easier, they are straight on the ends and you can get the spatula down the sides to loosen up the bread.  If the bread mushrooms over the side of the pans, you got the dough to wet, mix more spelt flour in next time.  Makes 2 loaves.

  

Spelt Waffles
2 eggs
1 cup milk
1/2 cup olive oil
1 tsp vanilla
1 tbsp. of sugar or honey
4 tsp of baking powder
1/4 tsp of salt
2 cups sifted spelt flour

Preheat waffle iron.
Beat eggs in large bowl until fluffy. Stir in milk, oil, sugar, vanilla until blended. Add baking powder, salt and spelt flour. Mix till smooth.

Spelt Pancakes
2 1/2 cups spelt flour
1 tsp soda
1 tsp salt 2 eggs
1 tbsp honey or 2 tbsp sugar
2 tbsp oil
2 cups buttermilk or sour milk (minus2 to 4 tbsp.)
Beat eggs in a bowl, add honey or sugar and oil, then buttermilk. In another bowl, sift flour, soda and salt. Add liquid ingredients to dry and mix quickly with spoon. Don't over beat. Bake on hot griddle . Turn when bubbles form. Makes 12 to 18 pancakes.

Spelt Zucchini Bread
makes two loaves

Blend
3 eggs
1 cup oil
2 tsp vanilla
In anotther bowl, mix
2 cups of sugar
3 cups of spelt flour - sifted
1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tbsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
Combine both bowls, mix, then add
2 or 3 cups of shredded zucchini
then add
1 cup chopped pecans - optional
1 cup semi sweet chocolate chips - optional

Bake at 350 degrees in flour and greased bread pans for 50 to 60 minutes.

Indian Fry Bread
2 cups of spelt flour
1/2 tsp salt
3 tablespoons powdered milk
2 teaspoons baking powder
1 teaspoon of vanilla
3/4 cup water (or less)
Oil for frying
Sift flour, salt, powdered milk and baking powder. Stir in water, depending on your spelt flour, 3/4 cup of water may be too much, if you get in too much water, you will have to add more flour. (remember for next time how much water you used). Mix into a clump. Using your hands, without kneading make a dough that is sticky yet pliable. Flour your hands and cut the dough into four pieces. Shape and stretch each piece into a disk and set aside. Heat enough oil for deep frying and fry each disk until they turn brown on either side. These are great topped with hamburger, beans and lettuce or sprouts. Or eat them for dessert, put some butter on them and sprinkle with powdered sugar.

Buttermilk Rolls
2 tbsp. active dry yeast
1/4 cup honey
1 1/2 cups buttermilk, heated to lukewarm
1/2 cup melted butter
5 cups spelt flour, approximately
1 tsp. baking soda,
1 tsp salt

1. Place dry yeast in bowl. Add the honey and while stirring pour in the buttermilk. Continue to stir until yeast is dissolved.
2. Stir in the melted butter.
3. Mix in two cups of the flour, the baking soda and salt. Beat well, cover, and set in a warm place until mixture rises about two inches up the bowl, about 25 minutes.
4. Stir down and add enough of the remaining flour to make a a soft dough, beat well. Cover and let rise in a warm place until nearly doubled in bulk, about 30 minutes . Punch down.
5. Divide the dough into 24 pieces and form each piece into a ball. Place one inch apart in buttered layer pans or on baking sheets.
6. Let rise until doubled in bulk, about 10 minutes.
7. Preheat the over to 400 degrees.
8. Bake the rolls about 15 minutes or until golden brown Makes 2 dozen.

Chicken pot pie

Servings:
6 Preparation Time:
1/2 hour prep, 1 hour baking
Tools
* 2 quart round pie pan or good sized casserole dish. * Spray bottle for water (optional) Ingredients
Crust
* 2 cups spelt flour
* 1/2 teaspoon salt
* 6 tablespoons chilled butter
* ice water
Chicken
* 1 large or 2 small boneless skinless chicken breasts cut into pieces
* 1 sprig of rosemary leaves, chopped
Filling
* 4 tablespoons butter or canola margarine
* 1 medium onion, diced
* 2 ribs celery, diced
* large pinch of salt
* 2 carrots, diced
* 1 small potato, diced
* 4 cloves garic, chopped
* 1/3 cup peas
* 4 crimini mushrooms, sliced
* 1/3 cup spelt flour
* 2 cups chicken broth or stock
* 1/4 cup fresh parsley or 1 tablespoon dry
* 1/2 teaspoon dry sage
* salt and fresh ground pepper to taste
Cooking Instructions

1. Preheat oven to 350 F
2. In a large bowl, stir the salt and flour together. Cut the chilled butter into pats and add it to the flour. If you have a pastry blender, use that to cut the butter into the flour. If not, just push the back of a fork down through the butter and flour mix to get slivers of the fat covered with flour. Keep at it till it resembles thick cornmeal.
3. Spray or sprinkle the ice water a little at a time onto the flour mixture, and fold it in. Keep doing this until the dough holds together in a nice ball. Cover the ball with plastic wrap and put it into the refrigerator.
4. Add about half an inch of water to your saucepan, toss in your chicken and rosemary and cook until your chicken is barely done. Drain and set aside.
5. Return your saucepan to the stove over low heat. Melt the butter and add the celery, garlic, mushrooms, onion and a pinch of salt. Sweat them till they all start to soften.
6. Add the flour and stir to coat the veggies. Cook for a couple of minutes to allow the flour to start to brown. Add your stock or broth a little at a time, stirring as you go.
7. Add the potato and carrots and continue cooking until the sauce thickens.
8. Remove from the heat and add the chicken, peas, parsley and sage. Add the salt and pepper to taste.
9. Divide the dough into 2 parts. Roll the first part out on a floured board so that it is large enough to completely cover your pie plate. Push it down into the corners of your plate and trim off the excess and use it to make any necessary repairs to your crust. Add the filling.
10. Roll out the other half of the dough to make the top crust. Seal the edges with the bottom crust, and put several slashes in the top to allow steam to escape.
11. Put it in the oven to cook for 1 hour. I always put it on a cookie sheet to catch any spills.
12. Let it rest at least 15 minutes before cutting it up and serving.

Ginnaise or Miracle whip
1 tablespoon powdered sugar
1 whole egg
2 egg yolks
1 tsp dry mustard
1 tbsp lemon Juice
1/2 tsp salt
1/4 tsp pepper
1 tbsp Apple Cider Vinegar
1/2 cup olive oil
1/2 cup coconut oil (or omit and use a total of 1 cup of olive oil)
1. Put eggs, Mustard, lemon juice, salt, pepper into a food processor or blender. Then with it running on low speed, start adding your oils very slowly. Start out with drops and then work up to about a 1/16th inch stream. It should take about two minutes to add the oil.
2. Continue blending until there is no free standing oil. Makes about 1 1/2 cups.

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