Spelt is a wonderful, nutty flour. When I first started baking for friends and colleagues I ordered a few bags of this convinced that a lot of people would be asking me to bake with it.
Unfortunately that was not the case at all and I started making sandwich loafs for the household, mixing Spelt with white flour as no one else seemed interested in it. For some reason I too started to lose interest in experimenting more with it until recently someone asked me if I did gluten free bread. I don’t want to start debating the merits of gluten free bread but to me it seems to fall in the same category as vegetarian bacon.
I decided to get back to Spelt – as it is supposedly better tolerated by people with gluten intolerance – and get my hands around this loaf. Surprisingly moreish.
The recipe is from Halle Cottis at wholelifestylenutrition.com, although I did cut the honey by half.