Honey Cinnamon Spelt Bread is made from a spelt grain. There is nothing more inviting than the smell of fresh bread baking in the kitchen. This one is especially inviting with the addition of cinnamon.
I purchased spelt from Whole Foods Market. Spelt is an ancient grain. Many people report feeling better eating spelt over eating regular wheat. Spelt is full of vitamins such as B2, magnesium, niacin, thiamin and copper. Spelt is not gluten free. It can be used like oatmeal and a substitute for oatmeal in many recipes or added to salads as a cooked grain.
Here is the loaves that I baked after grinding the spelt with the Mockmill Grain Mill. Check out the description of the Mockmill Grain Mill here. Spelt can be ground fine or course. I ground mine on setting 3 of the Mockmill resulting in a grain that was similar to corn meal. The reason mine was coarse is because I didn’t adjust the Mockmill Grain Mill to the finest grind setting. Next time I will test the finer grind. I enjoyed the coarse texture in the Honey Cinnamon Spelt Bread and it had a nutty flavor and chewy texture.
Honey Cinnamon Spelt Bread
Honey Cinnamon Spelt Bread
Honey Cinnamon Spelt Bread
Save RecipeIngredients
- 1 teaspoon active dry yeast
- 1/4 cup water
- 1/4 cup honey
- 1/4 cup sugar
- 1 1/4 cup milk, warmed to 120.
- 1/3 cup oil
- 6 cups spelt flour (or a flour of your choice) Can use 3 cups wheat flour and 3 cups spelt flour)
- 2 teaspoons salt
- 1 egg
- 1/2 cup sugar
- 1 tablespoon cinnamon
Instructions
- In a bowl, combine 1 teaspoon yeast, 1/4 cup warm water, and 1/4 cup honey. Set aside until foamy about 15 minutes.
- In another large bowl, combine milk, oil, sugar and salt. Then add 1/2 flour and yeast mixture. Mix with mixer. Then add remaining flour.
- Turn ball out onto a floured surface. Knead for about 8-10 minutes.
- Prepare a large bowl by covering the surface with oil. Place the ball of dough in bowl and turn until the surface is covered. Cover with plastic and then a dish cloth.
- Turn the oven on to 200 degrees F. Then turn off when heated. Place the bowl into the oven to proof or rise for about 45 minutes or until the dough has doubled in size. Stick 2 fingers in dough and if the holes remain then the dough is risen enough.
- Prepare 2 - 8 1/2 by 2 1/2 inch loaf pans with a little oil. Divide bread dough into 2 pieces, smooth surface and place one in each loaf pan. Set aside to double in size for about 15 minutes.
- Brush top of the loaves with beaten egg. Combine sugar and cinnamon and sprinkle on top of the loaves before baking.
- Bake at 350 degrees F for 40 minutes.
I also ground oatmeal and buckwheat to a finer texture and will be making some interesting pancakes and muffins with those grains. Check back next week for a new grain recipe!
Here is an unusual gluten free bread that I made.
HEALTHY NUT BREAD
Loved it with honey butter.
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