Honey Spelt Bread

Spelt is a hybrid species of wheat. Wikipedia isn't sure which came first- the modern species of wheat that we commonly use today, or spelt, but it geographically arose from the Near East. It is popular in the health food world because of its high fiber content and is better tolerated by people with wheat or gluten allergies (although it is NOT gluten-free).

I like the rustic texture and nutty taste. When you are living on whole grains, it's fun to mix it up sometimes. Honey whole wheat bread is a staple in my diet (I've been trying to master a recipe of my own, and hope to someday share one with you.), but sometimes I get bored. Spelt is just one option to cure your bread blues... you can find loaves made from all sorts of whole grains: barley, oats, rye, quinoa, brown rice, sprouted grains, cornmeal, and so on!

This recipe is fantastic because it is super simple! No proofing, kneading, or rising. No yeast! Just stir the ingredients together, pour them in a loaf pan, and bake. It will take longer to preheat your oven than make the dough. An hour later you'll have a steaming hot loaf of grainy goodness cooling on your counter. It makes me smile.

INGREDIENTS
4 cups spelt flour
1/4 tsp. salt
1 Tbsp. honey or molasses
1 tsp. baking soda
2 1/4 cups milk
1/4 cup sesame or sunflower seeds (optional)

DIRECTIONS
1. Preheat oven to 350 F. Lightly grease a 9x5 loaf pan.

2. In a large bowl, combine flour, salt, honey, baking soda, milk, and sesame/sunflower seeds (optional). Mix together until well blended. Pour into the loaf pan.

3. Bake in preheated oven for about 1 hour, until golden. Remove from the oven and let cool before slicing.

Makes 1 loaf.

(Adapted from All Recipes)