This recipe is not gluten free. Spelt is a very old grain, then the French cross bred, modified and eventually turned into a grain we call wheat. Wheat has a lot more gluten in it than Spelt does. Furthermore, my understanding is the gluten has been modified to one that reacts much better in a baker’s kitchen. Then to make matters worse, Monsanto like to play with modifying plants, including wheat to make them more resistant to their chemicals. We use organic spelt, from North America, and Chantal can eat just about as much as she wants with no ill effects. Something with North American wheat on the other hand, sets off her digestive system. She tolerates European wheat products, but even those are not as good for her as spelt based products. If you have a gluten allergy, this is probably not worth experimenting with. If you have an intolerance, you might want to risk it.
- 4 1/2 teaspoons active dry yeast
- 2 tablespoons raw honey
- 1/2 cup lukewarm milk
- 4 cups warm milk
- 1 1/2 tablespoons Himalayan sea salt
- 6 tablespoons melted butter
- 8 tablespoons raw honey
- 12 cups organic whole spelt
- 2 cups organic oats
Prepare the yeast mixture
I combing the milk and honey in a glass measuring cup and add the yeast. I then place the measuring cup in a put of warm water, to keep the yeast mixture warm while it is rising. I stir it initially to minimize4 the yeast clumps. Once the yeast has tripled in size, it is ready.
Prepare the milk mixture
I put the milk, honey, butter, and salt in a put and put the pot on the stove. Stirring regularly, I take it off the heat as soon as the butter is almost melted. I then add the yeast mixture and stir.
Prepare the flour mixture
I mix the flour and the oats. I make a well in the middle of the flour and add the combined milk/yeast mixture. I stir with a wooden spoon until I am risking breaking the handle. I switch to hands and kneed the yeast for about a minute, until it is nicely mixed together. I then place it in a slightly warmed oven with a damp towel over it. When it has doubled in size, about 45 minutes later, I take it out and punch it down. I then kneed it on a floured counter for about 3 minutes, and then cut into four pieces.
I usually add 1/2 cup of raisins to two of the four quarters, kneading them in until they are well spread around the dough. I also knead the other two quarters of the dough. As I knead them, I form them into rolls about the length of the bread pans. I put them each into a buttered bread pan, and they all go back into the over with a damp cloth until they double in size. This takes about another 45 minutes. Once ready, I turn the oven on to 350ºF, and bake for another 45 minutes or so.
Then comes the hard part. Keeping the family away from it long enough so that it will last a week. Fresh out of the oven, a loaf can disappear in minutes.
I hope you enjoy it as much as we do!