Sourdough Artisan Spelt Bread

The sourdough artisan spelt bread is our families favorite! We love to spread some butter onto a slice of this slightly nutty flavored bread and top it with a variety of things: sauerkraut, sliced turkey and muenster cheese, a slice of provolone cheese or even sliced tomatoes with slices of red onion. This bread is even perfect for grilled sandwiches.Yum!

Did you know that Spelt bread is one of the least acidic breads to eat? And Spelt doesn't seem to cause the same sensitivities to those who have mild allergies to wheat. Spelt has an excellent source of manganese, a good source of protein, B vitamins, copper, thiamin, zinc, phosphorous and fiber {of course!}.

The ingredients are as follows:

~ Freshly Ground Spelt Flour
~ Filtered Water
~ Whole Wheat Starter
~ Raw Honey
~ Sea Salt

The Spelt dough is mixed the night before, allowed to sit and ferment for 12 hours, breaking down the gluten and phytic acid for better digestibility and nutrient absorption. In the morning, it is then baked at high temperatures until its internal temperature reaches 190°.

The bread is then allowed to cool, cut up, and stored in a gallon Ziploc bag.

Spelt bread stays good at room temp. for 7 days. Refrigerate for longer shelf life.

Click here to find out why sourdough breads are so good for us.

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