Bread for Autumn - Whole Wheat Spelt Bread

I am sitting in my kitchen waiting (impatiently, I might add) for this new bread to cool. In the end I will probably eat a piece while still warm. Even though the instructions clearly say, 'Cool completely before slicing'. Completely. On a cooling rack. This bread smells sooo good. And it is bread for the Fall of the year. Last week we had rain, for the first time since last April, and, frankly, even this rain was a bit of a surprise. Honestly, I wasn't expecting any rain until maybe the end of October, or even the beginning of November. But the leaves are turning color a little, and the flowers are starting to fade. And the evenings are cooler. And so, harvest bread filled with goodies.

Whole wheat spelt bread uses spelt flour (go figure) that you can substitute with whole wheat flour if you wish. Spelt is an ancient grain: it is the oldest form of wheat. As such it acts much like wheat in a recipe. However, I believe it has less gluten than regular wheat flour. It is richer in B-vitamins and is even tastier to boot. Because of the lower gluten content, use a little more leavening agent (this bread uses baking soda). If using yeast with this flour, use a little more and let it rise longer. You won't be sorry.

Here's What You'll Need: (for 2 small 8 1/2 X 4 1/2 in (23X10 cm) loaves)
1 1/2 cups lightly toasted walnuts (or other nuts you may prefer)
about 5 1/2 cups spelt flour (or half whole wheat and half regular bread flour )
2 tsp. salt
1 3/4 tsp. baking soda
3 1/2 Tbs. molasses or honey
about 3 1/2 cups warm water (enough to make a thick batter)
2 Tbs. mixture of seeds
a little olive oil to grease the loaf pans

Here's What You'll Need To Do:

1. Preheat the oven to 375 F (190 C).
2. Place the walnuts on a roasting pan and lightly toast them for a few minutes. Just until you start to smell the great aroma they give off. Don't over roast them, as that makes them bitter. Remember, they will continue to roast in the bread!!

3. Place all of the rest of the ingredients, except the seeds in a large bowl. Mix thoroughly to make a very thick batter. Only then, mix in the seeds and the roasted nuts.

4. Place the batter into two lightly-oiled loaf pans (8 1/2 X 4 1/2 in (23X10 cm), smoothing out the top with a wettened spatula.

5. Bake for about 40 minutes (without turbo) or until nicely browned. They will sound hollow when 'thumped' on the bottom.