The second bread in the HBinFive April 1st Bread Braid, is Olive Spelt Bread. I don’t particularly like olives so I omitted them.
I made a free-form artisan loaf. However, once I tasted it, I realized this dough would make great sandwich bread. The addition of yogurt makes it very moist and delicious! I also like that it’s made with mostly spelt flour.
Spelt Bread with Yogurt Adapted from: Healthy Bread In Five Minutes * Olive Spelt Bread* by Jeff Hertzberg and Zoe Francois
This recipe is easily doubled or halved.
- 4 cups spelt flour
- 2 cups unbleached all-purpose flour
- 1 1/2 tablespoons granulated yeast, or 2 packets
- 1 tablespoon kosher salt
- 1/4 cup vital wheat gluten
- 2 cups lukewarm water
- 2 cups plain whole milk yogurt (or nonfat)