Dairy-free, Egg-free Spelt Bread
Ingredients
- Ingredients
- 350 grams Spelt flour (such as type 630)
- 100 milliliters Bread drink
- Yeast (20 g)
- 1 tsp Acacia honey
- 1 tsp salt
- 1 Tbsp sunflower oil
- 1 Tbsp ground Bertram root (from health food store)
- 1 tsp ground Galangal (from Health food store)
- 1 tsp fennel seeds
- 1 tsp dried thyme
- Pastry flour (for dusting)
- Parchment paper (for the pan)
Preparation steps
Place 100 g (approximately 1 cup) spelt flour in a bowl and mix with Brottrunk drink and cover and let rise in a warm place, for about 4 hours.
Mix yeast with about 125 ml (approximately 11/4 cups) warm water and honey. Mix remaining spelt flour, salt, sunflower oil, pyrethrum root, galangal root, fennel seeds and thyme and add to Brottrunk and spelt mixture and mix to form dough and knead until dough is smooth.
Place dough in a loaf pan lined with parchment paper and cover and let rise for about 45 minutes until dough doubles in volume.
Place a cup of water in a shallow, oven-proof dish on bottom rack of oven. With a wet knife, slice dough with several shallow cuts, each about 2 cm (approximately 3/4 inches) deep. Bake in preheated oven at 230°C (approximately 445°F) for about 40 minutes. Bake until crust is nicely browned. Brush with water occasionally.
Remove from oven and let bread rest in pan for about 10 minutes. Remove from pan and place bread on a wire rack and allow to cool completely. To serve, cut into slices.
