Elaine’s Delicious Spelt Pound Cake

 

Spelt Pound Cake
One of our favorite recipes here at Small Valley Milling! Elaine's spelt pound cake will be a recipe that your whole family will love!
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Cook Time
1 hr 15 min
Cook Time
1 hr 15 min
Ingredients
  1. 1 c. butter (warm to room temperature)
  2. 3 c. granulated sugar
  3. 6 whole eggs (let them come to room temperature)
  4. 1 1/2 c. organic whole spelt flour
  5. 1 1/2 c. organic white spelt flour
  6. 1/4 tsp. baking soda
  7. 1/4 tsp. salt
  8. 8 oz. sour cream
  9. 2 tsp. vanilla extract
  10. 1 tsp. almond extract
Instructions
  1. In a large mixing bowl, cream butter and sugar well.
  2. Add eggs, one at a time, beating well after each. Mixture should be a light lemon color.
  3. Mix flour with salt and soda, add to butter/sugar/egg mixture, alternating with sour cream. Mix thoroughly.
  4. Blend in flavorings.
  5. Bake in butter greased and flour Bundt pan for 1 hour and 15 minutes at 325 degrees F.
  6. Chill, slice and serve with whipped cream or fresh fruit.
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Spelt Bread: A Beginning Loaf

A Beginning Loaf
Yields 1
Tasty small loaf of bread with the delicate, slightly sweet spelt flavor. A great bread recipe to get your start with spelt!
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Prep Time
35 min
Cook Time
25 min
Prep Time
35 min
Cook Time
25 min
Ingredients
  1. 2 cups Spelt flour (all White, a blend of Whole and White, or all Whole, your choice)
  2. 1 pkg quick-rising dry yeast (active dry yeast will work also; give bread a little longer to rise)
  3. 2 Tbsp granulated sugar or brown sugar, firmly packed
  4. 1/8 tsp salt
  5. 2/3 cup warm goat's or cow's milk or soy milk (110 - 115 degrees F)
  6. 2 Tbsp olive oil or other vegetable oil (divided 1 Tbsp, 1 Tbsp)
Instructions
  1. Combine flour, yeast, sugar and salt in large mixing bowl. Whisk.
  2. Heat the milk or soy milk until warm (110-115 degrees F); stir it in along with 1 Tbsp of the oil. Continue stirring until dough forms (about 30 seconds). Turn out onto a lightly floured surface and knead until the dough is smooth and springy (about 3 minutes).
  3. Place dough in a clean, lightly oiled bowl; turn so all surfaces are lightly covered with oil. Place in a warm (80-85 degrees F), draft-free place and let rise until about doubled in volume (25-30 minutes). Check by pressing a fingertip lightly into top of dough about 1/2" deep. If the indentation remains, dough is ready. Heat oven to 350 degrees F.
  4. Turn dough out of mixing bowl. Form into a round and place on baking pan; or form into loaf and place in lightly greased loaf pan. Gently brush the top (and sides if making a round) of the loaves with the remaining oil. Bake on center rack of moderate preheated oven (350 degrees F) for 25 minutes or until bread turns golden brown and sounds hollow when tapped with your finger. Serve hot or room temperature. For variations, try serving with a fruit juice glaze or berry topping or incorporate a teaspoon of spice such as cardamom into the dough.
Adapted from Spelt Healthy!
Adapted from Spelt Healthy!
Small Valley Milling http://smallvalleymilling.com/

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Spelt & Rye Bread

Spelt & Rye Bread
Yields 1
A great recipe from one of our favorite spelt cook books by Roger Saul. Check out his incredible spelt journey and enjoy this delicious recipe!
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Cook Time
1 hr
Cook Time
1 hr
Ingredients
  1. a little oil for greasing
  2. 2 cups white spelt flour
  3. 1 cup whole spelt flour, plus extra for dusting and sprinkling
  4. 1 1/4 cups whole rye flour
  5. 2 tsp sea salt
  6. 2 Tbsp fresh yeast, crumbled, or 2 tsp fast-action dried yeast
  7. 1 1/2 cups buttermilk
  8. 1 Tbsp clear honey
  9. a little milk or beaten egg
  10. Spelt and rye flakes for sprinkling (optional)
Instructions
  1. Lightly oil a large bowl and baking sheet
  2. Put all the dry ingredients in another large bowl and make a well in the center. Add the buttermilk and honey and mix together, using a wooden spoon, to a rough dough.
  3. Turn the dough out onto a lightly floured work surface and knead for 10-12 minutes until the dough is smooth and elastic and springs back when poked. Transfer the kneaded dough to the prepared bowl, cover with a clean, damp tea towel and leave to rise in a warm place for 1 hour, or until doubled in size.
  4. Turn the dough out onto a lightly floured work surface, knock the air out of the dough by punching it with you fist and knead it gently once or twice. Shape the dough into a round ball and put on the prepared baking sheet. Cover again and leave in a warm place for 45 minutes, or until the dough has doubled in size and no longer springs back when poked.
  5. Meanwhile, preheat the oven to 425 degrees F.
  6. Using a sharp knife, slice three or four diagonal cuts into the top of the dough and brush with either some milk or beaten egg diluted with a little water before sprinkling with some flour and a few spelt and rye flakes, if you like.
  7. Splash a little water in the hot oven to create steam to help the bread to rise. Bake for 15 minutes, then turn the oven down to 375 degrees F and bake for a further 30-45 minutes until the bread is just firm and hollow-sounding when tapped. Transfer to a wire rack to cool.
Adapted from Spelt
Adapted from Spelt
Small Valley Milling http://smallvalleymilling.com/

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Spelt Crackers – Onion Seeded

Spelt Crackers - Onion Seeded
Yields 42
Enjoy....these crackers are easy to make and even better to eat. Yields about 3 1/2 dozen 2x4 inch crackers
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Cook Time
10 min
Cook Time
10 min
Topping
  1. 1 Tablespoon sesame seeds
  2. 1 Tablespoon poppy seeds
  3. ¾ tsp kosher salt
Onions
  1. Shred 2 large onions. Drain all the onion juice off. Place onions in a small sautee' pan. Sautee' onions until slightly brown. Allow to cool.
Dough
  1. 2 cups of white spelt flour
  2. 1 tsp. table salt
  3. 3 tablespoon extra-virgin olive oil
  4. ½ cup warm water
Instructions
  1. Position oven rack in the lower third of the oven and pre-heat oven to 450 degrees F
  2. In a large bowl, whisk the spelt flour, and salt. Add the olive oil and water to the flour. Stir with rubber spatula until it collects into a soft, crumbly ball of dough. Use the spatula or your hands to press the dough against the sides of the bowl to mix all the flour.
  3. On floured surface roll some of the dough until it is very thin. With a pastry brush, brush the dough lightly with water, then spread some of the onions over the thinly rolled dough. Sprinkle with kosher salt and seed mixture. With pizza cutter cut the dough in rectangles about 2 in by 4 inch. Do not bother to trim edges, uneven edges add character to the crackers. Transfer the dough to a baking sheet. Bake until nicely browned about 10 minutes. Repeat until all dough is rolled and baked.
Notes
  1. Store the cooled crackers in a sealed container or plastic bag. They will keep up to a week.
For variations
  1. You can put seeds in dough instead of sprinkling on top of crackers.
  2. Try different spices, garlic or your favorite seeds.
Small Valley Milling http://smallvalleymilling.com/

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Spelt Cinnamon Buns

Spelt Cinnamon Buns
Yields 8
Yields 8 rolls.
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Cook Time
35 min
Cook Time
35 min
For the dough
  1. 1 cup milk
  2. 3 cups white spelt flour, if dough is too sticky, you may need to add a little more
  3. ¼ cup melted butter
  4. ½ cup granulated sugar
  5. 1 tsp salt
  6. 2 tsp yeast
For the filling
  1. ½ cup firmly packed brown sugar
  2. 1 tablespoon cinnamon
For the glaze
  1. 1 cup confectioners sugar
  2. 2 tablespoon milk
  3. 1 tsp vanilla
Instructions
  1. Warm the milk and add the yeast to the warm milk.
  2. Add 1 tablespoon of sugar to the warm milk and yeast. Next melt butter in microwave.
  3. Pour warm milk and yeast into the bread maker, add the 3 cups of spelt flour and salt, then add the melted butter. Turn on the breadmaker and knead the dough only until the flour has all been stirred in. Be careful to not over knead. Allow the dough to remain in the breadmaker to rise, but do not let it knead anymore.
  4. Allow the dough to rise to double its's size in the breadmaker.
  5. Transfer dough to a floured pastry sheet and roll dough to a 12x 14 inch piece. Spread with room temperature butter and then sprinkle the brown sugar and cinnamon mixture on top of the buttered dough.
  6. Roll dough up from the longest side. Cut roll in half, then cut in half again and cut those pieces in half. This will give you eight buns.
  7. Bake in an 8x12 buttered glass baking dish.
  8. Place each roll in the buttered baking dish. Place the pan of rolls in a larger pan with 1 inch of boiling water in it. This will keep the rolls very moist. Place the rolls in a cold oven, and set the temp to 375 degrees. Bake 35-40 minutes till the rolls are a nice golden brown. Mix together all the ingredients for the glaze and frost the rolls while they are still warm, not hot.
Small Valley Milling http://smallvalleymilling.com/

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Raisin Spelt Muffins

Raisin Spelt Muffins
Yields 12
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Cook Time
30 min
Cook Time
30 min
Ingredients
  1. 4 tablespoons (1/2 stick) of softened butter
  2. 2/3 cup granulated sugar
  3. 1/3 cup unsweetened applesauce
  4. 2 eggs
  5. 1/2 cup orange juice
  6. 2 teaspoons vanilla extract
  7. 2 cups white spelt flour
  8. 2 teaspoons baking powder
  9. 1/4 teaspoon of salt
  10. 1/2 cup raisins or craisins
Instructions
  1. Preheat oven to 375 F. Butter a 6 or 12 cup muffin pan or line with paper muffin liners.
  2. Cream together butter and sugar. Stir in applesauce, eggs, orange juice and vanilla.
  3. In another bowl, whisk together the flour, baking powder and salt.
  4. Stir the flour mixture into the butter-egg mixture until combined. Then gently stir in the raisins or craisins.
  5. Spoon batter into muffin cups and bake until a toothpick inserted comes out clean, approximately 30 minutes.
Small Valley Milling http://smallvalleymilling.com/

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