Type what you have

Ingredients

• ✓ whole grain spelt flour
• white spelt flour
• water
• canola oil
• white sugar
• active dry yeast
• salt

Instructions

1. 1 Mix both 3 1/2 cups whole grain spelt flour, 3 cups white spelt flour, water, oil, sugar, yeas, and salt together in a bowl with a spoon until mostly combined. Switch to kneading by hand, adding more white spelt flour if necessary, but not too much. Keep kneading until dough is the texture of your earlobe.
2. 2 Place dough on a parchment paper-lined baking sheet in the shape of a loaf and allow to rise until doubled in size, about 1 hour.
3. 3 Preheat the oven to 375 degrees F (185 degrees C).
4. 4 Bake in the preheated oven until top is a deep golden brown and the bread sounds hollow when tapped, about 20 minutes.

By Ellen Smith

Ingredients

• ✓ whole grain spelt flour
• water
• olive oil
• egg
• salt
• white sugar
• white spelt flour
• xanthan gum
• yeast
• egg
• poppy seed

Instructions

1. 1 Pour the water, olive oil, and eggs into a bread machine pan. Add salt, sugar, spelt flours, xanthan gum, and yeast. Place into bread machine and set to dough cycle. Check on the dough as it is mixing to ensure that it mixes well. Use a rubber scraper to scrape down the sides of the pan if needed.
2. 2 When the dough has finished, remove and divide into 3 pieces. Shape each piece into an 18 inch long rope. Braid the three ropes together, seal the tips together, and fold under the loaf. Place the braided loaf onto a greased baking sheet, cover with a soft cloth, and allow to rise until doubled in bulk, about 1 hour.
3. 3 Preheat oven to 375 degrees F (190 degrees C). Brush the loaf with beaten egg, and sprinkle with poppy seeds.
4. 4 Bake in preheated oven until the challah has turned golden brown, and the loaf sounds hollow when tapped on the bottom, 40 to 45 minutes.

By LORIBARRY

Ingredients

• ✓ whole grain spelt flour
• pumpkin pie spice
• baking soda
• salt
• baking powder
• maple syrup
• butter
• egg
• pumpkin puree
• raisin

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2. 2 Whisk flour, pumpkin pie spice, baking soda, salt, and baking powder together in a bowl until combined; stir in maple syrup, melted butter, and eggs until incorporated. Stir in pumpkin purée just until batter is combined; fold in raisins.
3. 3 Divide batter among the prepared muffin cups, filling each to the top.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tins for 5 minutes, before transferring muffins to a wire rack to cool completely.

By Bren