[cs_content][cs_section parallax=”false” separator_top_type=”none” separator_top_height=”50px” separator_top_angle_point=”50″ separator_bottom_type=”none” separator_bottom_height=”50px” separator_bottom_angle_point=”50″ style=”margin: 0px;padding: 0px;”][cs_row inner_container=”true” marginless_columns=”false” style=”margin: 0px auto;padding: 0px;”][cs_column fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/1″ style=”padding: 0px;”][cs_text]Kayla’s Spelt Sandwich Bread Recipe

6 cups cool water

3 Tablespoons SAF Yeast (find it here)

3/4 cup Olive Oil

3/4 cup Honey

2-3 Tablespoons Sunflower Lecithin (find it here)

2 Tablespoons Salt

12 + Cups Whole Spelt Flour

2-3 Cups White Spelt Flour (or more whole grain flour)

SAF Yeast is something I consider to be vital to the success of this bread recipe. I have spent a lot of time perfecting this, and this are my very, very, best tips. In order to get a light, delicious spelt loaf, you will need to follow the directions to a “T”! The sunflower lecithin is optional, but will give your bread a better texture.

Mix all ingredients and kneads as shown in the video. From there on out, your directions are found here. Allow to rise until doubled in size. This depends on the warmth of your house. Mine takes 1-2 hours.[/cs_text][/cs_column][/cs_row][/cs_section][cs_section parallax=”false” separator_top_type=”none” separator_top_height=”50px” separator_top_angle_point=”50″ separator_bottom_type=”none” separator_bottom_height=”50px” separator_bottom_angle_point=”50″ style=”margin: 0px;padding: 0px 0px opx;”][cs_row inner_container=”true” marginless_columns=”false” style=”margin: 0px auto;padding: 0px;”][cs_column fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/2″ style=”padding: 0px;”][cs_text]Separate your dough into 6 equal pieces. Roll each piece into a rectangle, then fold the dough in thirds and in thirds again. Turn the small rectangle seam side down on the counter. Re-rolling it into a large rectangle.

After rolling it out into a large rectangle a second time, roll it up in a log, then fold the ends under and place it in the oiled pans!

Allow to rise until it is cresting the sides of the pan, but not spilling over. I like to bake my loaves on 375 for 30 minutes instead of the normal 350. It think it makes a better tasting crust. If your oven bakes hot, bake them at 350.

When the are done, pull them from the oven, remove from pans and onto a cooling rack. Allow to cool fully before slicing.

A beautiful spelt loaf–YUM![/cs_text][/cs_column][cs_column fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/2″ style=”padding: 0px;”][x_image type=”none” src=”http://kaylahoward.com/wp-content/uploads/2013/06/photo15.jpg” alt=”” link=”false” href=”#” title=”” target=”” info=”none” info_place=”top” info_trigger=”hover” info_content=””][/cs_column][/cs_row][/cs_section][cs_section parallax=”false” separator_top_type=”none” separator_top_height=”50px” separator_top_angle_point=”50″ separator_bottom_type=”none” separator_bottom_height=”50px” separator_bottom_angle_point=”50″ style=”margin: 0px;padding: 0px;”][cs_row inner_container=”true” marginless_columns=”false” style=”margin: 0px auto;padding: 0px;”][cs_column fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/1″ style=”padding: 0px;”][x_author title=”About the Author” author_id=””][/cs_column][/cs_row][/cs_section][/cs_content]