Easy Yeast Bread
From The Spelt Cookbook: Cooking With
Nature's Grain for Life (Canada, UK), by Helga Hughes.
Deborah L. Arieda of Stanwood, Washington,
developed this prize-winning recipe. Deborah says,
"This bread is great served warm or cold. Within two
hours from the start, you can spoon your favorite
spread onto this rich, sourdough-flavored bread."
1-1/2 cups whole-grain spelt flour
2 packages (1/4 ounce each) dry active yeast
1/4 tsp sea salt
1 cup plain nonfat yogurt
1/2 cup club soda
1/4 cup honey
2 Tbsp canola margarine
1 egg, beaten (or substitute)
1-1/3 cups whole-grain spelt flour
Combine the 1-1/2 cups of flour, the yeast, and the
salt in a 3-quart bowl. Mix lightly and set aside.
Combine the yogurt, club soda, honey, and
margarine in a 2-quart saucepan. Place over medium
heat, and cook until the mixture is warm, but not too
hot to touch with your fingers. Do not boil.
Add the yogurt mixture to the flour mixture, and stir
to combine. Add the egg, and mix the ingredients with
an electric mixer set at low speed until the dry
ingredients are moistened. Increase the mixer to
medium speed, and beat for 3 additional minutes. Add
the remaining 1-1/3 cups of flour, and mix thoroughly.
Coat a 1-1/2-quart casserole dish with nonstick
cooking spray, and pour the batter into the dish. Cover
with a clean kitchen towel, and let rise in a warm
place for 1 to 1-1/2 hours, or until the dough has
reached the top of the dish.
Preheat the oven to 375°F (190°C). Bake the loaf for 35 to
40 minutes, or until golden in color. Allow the bread to
cool in the dish for 5 minutes. Remove the loaf from
the dish, and transfer to a wire rack. Serve warm or at
Yield: 1 round loaf