Happy Wednesday guys! It's the middle of the week and I'm just counting down the weekend!
I've got a bookclub meeting tonight with the girls to discuss this month's book - Pride & Prejudice & Zombies. And honestly... I wasn't a fan. I know Pride & Prejudice is a classic, but I just couldn't bring myself to be interested. The other books we've read (The Help, Running with Scissors, Water for Elephants) all had me wanting to read more and more and not put the book down. But this just had me yawning and not very interested. Oh well... to each their own. Have any of you ever read Pride & Prejudice? Or this Zombie-infused version? What did you think?
I'll tell you what is interesting to me though. Spelt. And spelt flour. Perusing the Whole Foods bulk bins a couple weekends ago, I came across this little gem of a flour. I'd honestly never heard of it before, and well, for $2.49/lb., I thought it was reasonable enough to experiment with. So I took to the good old Internet and of course found a no-knead bread recipe to try! The results were more than satisfying! And in case you wanted to know (as if I'm not going to tell you regardless), spelt is similar to wheat in it's appearance, but is a little bit nuttier and sweeter in flavor. It's also higher in protein than wheat, so if you're trying to increase proteins, spelt is the way to go! So if you're looking for something different, but not too different (really only some subtle, but delicious differences)... give it a go!
Ingredients:
Adapted from Prairie Table's Recipe
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| With only 4 ingredients, how can you go wrong? |
3 cups white spelt flour
1/2 teaspoon instant yeast
1 & 1/2 teaspoon salt
1 1/2 cups water
In a large bowl, combine flour, yeast, salt and water. Stir until combined. The dough will be quite sticky, but that's okay. Cover the bowl with plastic wrap and leave in a warm place for at least 10-12 hours (This is ideal for doing the night before, or in the morning before work).
On a floured work surface, dust dough with flour and gently flatten into a rough square/rectangle. Fold dough into thirds. Gently flatten one more time, and fold into thirds one more time before shaping dough into a ball. Place dough, seam side down, in a clean, lightly floured bowl. Dust dough ball with flour and cover bowl with plastic wrap. Leave in a warm, dry place to rise for about 1-2 hours, or until doubled in size.
At least 30 minutes before the end of this rise, preheat oven to 500 F.
Place a baking sheet on the center rack and another baking sheet on the bottom rack (this will help absorb some of the heat). When dough is finished rising, carefully turn it out onto the hot baking sheet, seam side up. It won't look too pretty, but seriously, it gives it some rustic beauty when it's all done. Who wants an absolutely perfect shaped loaf anyway? Not me.
Pour about a cup of water into the pan on the bottom rack and quickly close the oven door. Turn the oven down to 450 F and bake loaf for about 45 minutes, or until crust is a deep golden brown.
Serve warm with some butter or jam, or you can make sandwiches, like we did!
Seriously, this is probably my favorite loaf of bread I've made so far this year. It's so good, that I made it 3 times! In 1 week! That good. And I'm sure if you can't find spelt flour, regular all-purpose will do, but I highly suggest that if you get a chance to come across some spelt, you won't be sorry! Enjoy your Wednesday guys!
