Monday, 16 July 2012

Chocolate and Raisin Spelt bread

Spelt flour is not gluten free, but it does contain a more tolerable gluten and some gluten sensitive people tolerate this better than other gluten flours.

Continuing my experiments with Spelt flour, I found a recipe in my Book that I thought I would try out but add my own touch too. Spelt flour does not need the amount of kneading and rising that other wheat flours do and so I tried this one in my bread maker on the quick setting.

800g spelt flour
2 teaspoon salt
7 g yeast (a packet)
2 tablespoon light olive oil
1 teaspoon honey
600ml warm water

I added 3 oz drinking chocolate powder and a few handfuls of raisins.

Place in bread mixer and turn bread mixer onto quick setting light crust.

This made a pleasant very edible loaf, nice spread with chocolate spread, and smelt good enough while it was cooking that OH ate some as well, he does not eat my home made bread ( cos it don't come ready sliced!!)

You can try it without the choc and raisins as it was in the book.


  1. looks yummy : ) I make all Innis's bread and although he's not allergic to wheat do use alot of spelt.

  2. this looks really good, especially with the chocolate spread & strawberries! I could eat a lot of bread if I let myself...sadly I don't let myself!


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