RecipeNet "Spelt Hamburger Buns or Bread"

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Spelt Hamburger Buns or Bread
VN, WF

Yield: 9 buns or 3 loaves

Ingredients

2 1/2 cups warm water (115-120 degrees)
1/2 cups apple juice concentrate, thawed and
-- warmed to 115-120 degrees
2 pk quick-rise yeast
2 tsp salt
1/4 cup oil
8 cups spelt flour (have extra flour handy in case more
-- is needed)

Directions

This recipe is a basic spelt dough that can be used for bread, dinner rolls or hamburger buns.

Combine the warm water, apple juice concentrate and yeast in a large bowl. Let stand for about 10 minutes or until foamy. Add 4 cups of the flour and beat with electric beater on medium speed for 7-10 minutes. (During the beating the gluten forms long strands in the dough and forms the dough into a cohesive ball that begins to climb the beaters. Discard beaters and continue recipe using a spoon.)

Beat in oil and salt. Stir in another 1-2 cups of flour, until dough reaches a consistency you can handle. Put the dough on a board floured with a cup of the remaining flour. Knead 10 minutes, replenishing the flour on the board as needed. Let the dough absorb enough flour to make it firm and elastic.

Put the dough in a large oiled bowl and turn it over once so the top gets oiled too. Cover bowl and let the dough rise in a warm place (free of drafts) until it doubles in size, about 30-60 minutes. Punch down the dough and shape it into balls (number of balls will depend on desired size) and place them on oiled baking sheets. Let them rise until they double in size, about 20 minutes. Bake at 375 F for 20-25 minutes. Remove rolls immediately from baking sheets with a spatula.

For bread baking: After first rise punch down dough and shape it into three loaves. Put each loaf into an 8 x 4 inch loaf pan. Set aside to rise again until nearly double, about 45 minutes. Bake at 375 F for 40-45 minutes. Immediately run a knife around the edges of the pans and remove loaves from pans.

From: Mastering Food Allergies Newsletter.

Recipe published: Summer, 2001

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