Whole-Grain Rosemary Olive Oil Bread made with Organic Spelt Flour
Warm Rosemary Olive Oil Bread
with Organic Spelt Flour & Honey
Adapted from the recipe on the package of Arrowhead Mills Organic Spelt Flour.
Ingredients
-1 Package of Active Dry Yeast
-1 Cup Warm Water
-2 Tbsp. Dried Rosemary Leaves
-2 Tbsp. Honey
-2 Tbsp. Olive Oil
-1 tsp. salt
-3 1/2 cups Arrowhead Mills Spelt Flour
Method
Active Time: About 20 minutes
Total Time: About 1 hour and 45 minutes
While this recipe is easy to make, you will need to plan at least an hour and a half for it to rise and bake. No bread machine needed!
1) Combine warm water, yeast, honey, rosemary, and olive oil. Stir in salt and 1 1/2 cups Spelt Flour. Beat well for a few minutes until ingredients are well mixed.
2) Cover with a damp cloth (I used damp paper towels) and leave dough in a warm place for 30 minutes.
3) Add remaining flour, mix well, and knead by hand. Set aside again (I placed my dough at this point in a pie tie that I had coated with olive oil) in a warm place for 30 minutes. Preheat oven to 350ºF.
4) Bake for about 30 minutes until brown. Serve warm. Delicious with a little olive oil, butter, or coconut spread to add to each slice.
Tip: If you are cooking for one, slice half the loaf and place the sliced half in your freezer so you can use some later in the week (or even a later month). When you are ready for a slice of your homemade bread, take the slice from your freezer, microwave for 30 seconds, then toast in a toaster, toaster oven, or lightly oiled pan on the stove.
Here's the Dish 