Fresh Baked Spelt Bread and Mini Pizza Crust

Large Mixer Method: (yields 5-6 loaves)

2/3 C honey
2/3 C oil
6 C warm water
3 TB Saf Yeast
1 1/2 - 2 TB Real Salt
16-20 C fresh ground spelt flour

Combine the warm water, yeast, and 2 Cups of fresh whole spelt flour in a large mixing bowl. Allow to sponge for 15 minutes. Add the honey, oil, dough, salt and  if using a electric mixer  add  flour until the dough begins to clean the sides of the mixing bowl. Do not allow the dough to get too stiff (too dry). Dough should be smooth and elastic. It is a common mistake for the beginning bakers to add too much flour.

Knead the bread by hand 7-10 minutes or until it is very smooth, elastic, and small bubbles or blisters appear beneath the surface of the dough. Five minutes of kneading by electric mixer should be sufficient to develop the gluten if you are using fresh flour. If you are kneading by hand, be sure to add the minimum amount of flour to keep the dough soft and pliable by using a tsp of oil on your hands and kneading surface.

Form the dough into 5-6 loaves if using electric mixer method. Place the dough into greased loaf pans. Allow to rise in a slightly warmed oven or other warm place until doubled in size (about 30-60 minutes).

Bake loaves for 25 minutes in a 350 degree oven. Bread is cooked through when it sounds hollow when tapped on the bottom, and when the top and sides are a golden brown color.

We were able to make and freeze 20 personal size pizza crust and two loaves of bread with this recipe.  I love the personal size crust for they are easy to freeze and everyone loves to make their own pizzas.