Spelt Loaf with Pistachios

Not enough people know about spelt. This ancient grain is a forerunner to modern wheat and one of the healthiest grains on the planet. Usually, it comes in whole form, and despite this, it tastes so good. It’s not like whole wheat at all, which can taste overly sour. Instead, it is super nutty and dense. And once you’ve finished eating it, you feel great. It’s a win-win. 

Making a spelt loaf is actually easier than making regular bread. You don’t have to buy any particular type of spelt flour. And usually, you only need three ingredients (unless you add extra flavors, which is what we’re going to do here). 

Adding ancient grains to your diet is vital for health and wellness reasons. Research shows that ancient grains are better for people than their modern alternatives. They reduce blood sugar levels, decrease inflammation, and increase the antioxidant capacity of the body. People who eat grains like spelt (and others like farrow) have slimmer waistlines and generally look healthy and vibrant. The effects that food like this can have on the body are profound. 

This recipe is a little bit like southern peach bread, but a savory version. At the end of the process, you will get a super dense loaf that will fill you up straight away. As you bite into it, the first thing you’ll notice is the sheer bulk and weightiness. This bread is not light and airy. But neither is it stodgy or bloat-inducing. It’s something completely different from the run of the mill. 

Ingredients:

• 2 cups spelt flour (use wholemeal)
• 1 tsp salt
• 1 tsp baker’s yeast
• 1 tsp maple syrup
• ½ cup pistachios, chopped
• lukewarm water

 

Method:

1. As promised, the method for making this bread is incredibly simple. First, grab your mixing bowl and add the dry flour, salt, and baker’s yeast. Then add the maple syrup (this provides the yeast with energy to make air bubbles in the bread), followed by the pistachios. 
2. Once you’ve added the ingredients, start adding lukewarm water. Keep dribbling a bit in and folding the flour mixture over until you wind up with a non-sticky dough. If you add too much water, the dough will stick to your fingers and be challenging to shape and bake.
3. Once the dough is ready, cover your mixing bowl with a clean towel and leave the yeast to get to work for about two hours.
4. When you return, you should notice that the dough has puffed up considerably. With spelt, there is no need to knead the bread. Instead, take the dough from the bowl and place it into a greased loaf baking tin.
5. Set the oven to 200C or 385F and bake for 30-minutes to bake through.  When it comes out, transfer it to a rack to cool. And you’re done!

Making spelt loaves is incredibly easy. Plus, the addition of chopped pistachios takes it to a whole new level. This food is ideal for consuming in the evening with cheese, meats, or even tapas. 

Enjoy!

XOXO,

Kelly