Lemon Spelt Bread

We think the layout of our blog looks pretty neat, although it can be a bit hard to get a quick idea of how many recipes we have and where to find old ones. So to make it a little bit easier for you (and ourselves) we have put together a recipe index, which you can find in the top right corner. And while we were putting the index together we noticed that we only had a few bread recipes, which is kind of strange since we love bread!

Most of the time you will find dark danish rye bread in our home, but sometimes we bake breads like this. Light on the inside, hard on the outside and with the most wonderful scent and taste of lemon. We use spelt flakes and spelt flour which contains more proteins and less calories than ordinary wheat flour. Spelt also has a little nuttier taste. But the greatest thing with this recipe is that we dissolve the yeast in cold water instead of lukewarm water. And this is great because every time a recipe calls for lukewarm water the two of us disagree on the temperature: “It’s too hot!” “no no no, it’s too cold!”.

Imagine how it sounds like when we try to give Elsa a bath …

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Lemon Spelt Bread (Adapted from a recipe by danish chef Oscar Umahro)
Makes 2 big breads

1 cup (2,5 dl) spelt flakes
2 medium size organic lemons (juice and zest)
3 cups (7,5 dl) ice cold water
1 tbsp sea salt
1 oz (30 g) fresh yeast
2-3 tbsp olive oil
7 cups (1 kg) spelt flour (whole or light or both)

Mix the spelt flakes with lemon zest and juice and let it set for 30 minutes.
Whisk together water, salt, yeast and olive oil in a large bowl. Add half of the spelt flour and stir it together to a lose mixture. Add the lemon marinated spelt flakes and the rest of the flour (a little at the time). Knead it for about five minutes (not too long since spelt has a fragile gluten), it should feel light, elastic and a little bit moist. Split it in half and form two loaves that you put on a baking sheet lined with parchment paper. Cover with a towel and let it rise until twice the size (about 2 hours). Preheat the oven to 425°F/200°C about 20 minutes before the loaves are done rising, put a broiler pan in the bottom rack. Wait 20 minutes, then put the loaves in the oven and pour 1 cup of tap water into the broiler pan, quickly shut the oven door to keep the steam inside. Bake for 25-30 minutes.