PKD Recipes

Panisse

Ingredients
1 quart water
2 ¼ C. chickpea flour
2 tsp olive oil
¾ tsp coarse Himalayan salt
olive oil, for frying
coarse Himalayan salt
freshly-cracked pepper

Preparation
Lightly oil a 9-inch square pan. Heat the water with the oil and salt in a saucepan. Once the water is hot, but not boiling, whisk in the chickpea flour. Whisk over medium heat until the mixture thickens, about three minutes. Use a wooden spoon continue to cook, stirring constantly, continue 10 more minutes until very thick and the batter holds its shape. Scrape into the oiled pan and allow to cool. Unmold the solidified mixture on a cutting board and slice into longitudal fingers. To fry the panisses, unmold the solidified mixture on a cutting board and slice into batons about as wide as your little finger and as long as your middle one.

In a heavy-duty skillet, heat olive oil. Once the skillet is hot, fry the panisses in small batches, by not crowding them in the pan. Once the bottom is nicely browned and crisp, turn with tongs; continue frying the panisses until they are deep-golden brown on each side. Remove from pan; drain on paper towels, season with salt and pepper.

Carob Chip Oatmeal Nut Vegan Cookies

Ingredients:
⅓ C. almond butter
2 Tbsp olive oil
1 C. just like sugar for baking
⅓ C. almond milk
1 tsp vanilla extract
1 C. spelt flour
½ tsp baking soda
½ tsp salt
¼ C. raisins
1 C. rolled oat
½ C. carob chips
½ C. walnuts

Preparation:
Preheat oven to 425º. Whisk together first five ingredients until very smooth. Add remaining ingredients, and stir to combine (be sure to mix in thoroughly the baking soda and salt–you may want to stir these into the flour first). Drop batter by large spoonfuls onto prepared baking sheet. Bake for about 8 minutes, or until tops just begin to crack. Remove sheet from oven, and wait 10 minutes before transferring cookies to a plate or wire rack.

Carob Chip Oat Cookies

Ingredients:
3 Tbsp olive oil
2 C. walnuts
1 C. just like sugar baking
2 tsp vanilla extract
1 ½ C. oat flour (grind oats in high speed blender)
1 tsp baking soda
1 tsp salt
¼ tsp ground cinnamon
2 C. rolled oats
½ C. carob chips

Preparation:
Preheat oven to 350°F.
Blend walnuts in food processor 30 seconds until ground into a fine meal. Add olive oil, and blend 2 to 3 minutes more, or until mixture has the consistency of natural peanut butter, scraping down the food processor sides occasionally. Transfer to bowl. Whisk together just like sugar and ½ cup water in small saucepan, and bring mixture to a boil. Pour sugar mixture over ground walnut butter, add vanilla extract, and stir until no lumps remain. Whisk together oat flour, baking soda, salt, and cinnamon in separate bowl. Stir oat flour mixture into walnut mixture. Cool 10 minutes. Fold in oats, then carob chips.
Shape cookie dough into 2-inch balls, and place 2 inches apart on prepared baking sheets. Flatten cookies with bottom of drinking glass dipped in water. Bake 8 to 10 minutes, or until cookies begin to brown and tops look dry. Cool 3 minutes on baking sheets, then transfer to wire rack to cool completely.

Carob Chip Gluten Free Almond Cookies

Ingredients
1 C. almond flour
or almond meal or
grind 1 C. almonds finely
¼ tsp baking soda
⅛ tsp salt
2 Tbsp oil
2 Tbsp Tupelo honey
½ tsp vanilla extract
¼ C. semisweet dairy free carob chips

Preparation
Preheat oven to 350º F. Line 2 baking sheets with parchment paper.
Wet Ingredients: In a bowl, whisk together oil, honey and vanilla.
Dry Ingredients: In another bowl, whisk together almond flour, baking soda and salt.
Pour wet ingredients into dry ingredients. Stir until blended. Fold in carob chips. Drop dough by level teaspoonfuls onto baking sheet, 2 inches apart. Bake 7 to 8 minutes. Let cool 5 minutes before removing to a wire rack to cool.

Carob Cookies Little Pillows Almond Butter Filled

Makes 2 dozen cookies
Carob Dough
½ C. olive oil
1 C. tupelo honey
3 Tbsp almond milk
½ tsp vanilla extract
1 ½ C. spelt flour
7 Tbsp unsweetened carob powder
½ tsp baking soda
¼ tsp salt
Almond Filling
¾ C. almond butter
5 Tbsp tupelo honey
2 Tbsp almond milk
Vanilla bean scraped

Preparation
In a large mixing bowl combine oil, tupelo honey, almond milk and vanilla extract and mix until smooth. Sift in spelt flour, carob powder, baking soda and salt. Mix to form a moist dough.
Make the filling. In another mixing bowl beat together almond butter, tupelo honey, almond milk and vanilla bean to form a moist but firm dough. If almond butter dough is too dry, stir in additional almond milk. If dough is too wet knead in a little extra spelt flour.
Preheat oven to 350°F. Line baking pans with parchment paper. Shape the cookies. Create the centers of the cookies by rolling the almond butter dough into 24 tiny balls. Scoop a generous tablespoon of carob dough, flatten into a disc and place a almond butter ball in the center. Fold the sides of the carob dough up and around the almond butter center; seal and place upside down on parchment paper Repeat with remaining dough. Place dough balls on lined baking sheets about 2 inches apart and bake for 10 minutes. Remove sheet from oven and let cookies cool on cookie sheet for 5 minutes. Then move to a wire rack to complete cooling. Store cookies in tightly covered container.

Carob Avocado Muffins

Makes 12 muffins
Wet Ingredients
6 Tbsp olive or coconut oil
1 ½ C. almond milk
¾ C. Tupelo honey
1 tsp vanilla extract
1 avocado peeled and mashed up (about ½ C.)
Dry Ingredients
2 C. spelt flour

Or For Gluten Free replace spelt
½ C. coconut flour
½ C. almond meal
1 C. all purpose gluten-free flour mix

½ C. carob powder
¼ tsp salt
1 tsp ground cinnamon
3 tsp aluminum free baking powder

Preparation
Preheat oven to 350° F.  In a stand mixer with paddle attachment or a large bowl with a hand mixer on a low setting, mix all the wet ingredients together until smooth. In another bowl whisk together all the dry ingredients.  Add the dry ingredient mix to the wet mix and using your mixer on low speed blend everything together.  Pour the batter into a lined muffin tins with 12 spaces. I topped with finely chopped almonds. Bake 20-25 minutes or until a toothpick inserted is clean. Set them to cool on a cooling rack.

Bread Machine Rye Black Peasant Bread

CHEF
rise 12-24 hours
If using cold refrigerated chef (previously left over levain) about a half a day before baking your next loaf, allow it to come to room temperature. Mix the refrigerated previous portion with ⅓ cup of water and ½ cup of spelt flour. Allow it to sit out on the countertop in a glass jar for 12-24 hours or until it develops fine bubbles. For its rising I keep it in a glass covered jar with a rubber band to mark the beginning of the rising. Once it has fermented (12-24 hours) this becomes your chef for baking today.
LEVAIN
knead 5 minutes
rise 6-10 hours
Add the entire CHEF
1 ¼ cup spelt flour
Knead for 5 minutes, allow the newly formed LEVAIN to rise for 6-10 hours inside the bread machine with the bread machine turned off.

Ingredients
1 C. LEVAIN (save the rest for baking another day)
¼ C. warm water (warm to the inside of the wrist)
1 Tbsp dark molasses
1 Tbsp Tupelo honey
¾ tsp ground coriander
½ tsp Himalayan pink crystal salt
2 tsp Vital Gluten (can omit)
¾ C. rye flour
¾ C. spelt flour
water as needed

Preparation
knead 15 minutes
Allow the LEVAIN and all ingredients to come to room temperature. Warm the water a little. If your flour is cold from being in the fridge, warm it a little. This meticulousness helps the bread to ferment and rise nicely. The dough behaves quite differently if all ingredients are brought to room temperature. Mix the LEVAIN and water together and place in the bread machine on the dough cycle. Let it run for about 5 minutes or until the LEVAIN is partly dissolved. While the bread machine is mixing add molasses, honey, coriander, salt, Vital Gluten and just enough of the remaining ¾ cup flour so it forms a thick mass. Stop the bread machine. Turn out onto a lightly floured surface and knead, adding more flour until the dough is firm and smooth, about 25-50 times. The dough is ready when a little dough pulled from the mass springs back quickly. Shape the dough into a ball and return to the bread machine.

Rise the Dough 2 hours in the bread machine
rise 15 minutes
Let the dough rest on the lightly floured surface, while you lightly oil the bread machine pan. Place the dough in the bread machine and turn once to coat with oil.
rise 2 hours
It needs to rest about 2 hours with the bread machine turned off and the door closed.

Let the Dough Rest 30 minutes
rise 30 minutes
Deflate the dough by pushing down in the center and pulling up on
the sides. Shape into a tight torpedo and place back into the bread machine for 30 minutes.

Second Rise of the Dough 2 hours
rise 2 hours
Place the dough seam side down inside the bread machine pan and close the bread machine door but do not turn it on. Allow the bread to rise until almost doubled in volume, approximately 2 hours. Sometimes about this time I might wish to go to sleep. If I do, I place the bread machine pan with the dough covered inside the refrigerator. This step greatly decreases the phytic acid content.

Cold Refrigerated Dough
rise 2-4 hours
In the morning I take it out and allow it to come to room temperature for 1-2 hours, then rise the previously refrigerator dough an additional 2 hours, then bake.

Baking the Bread
bake bread
Open the door to the bread machine and remove the pan. Close the door and turn on the bread machine on the bake cycle. If you have a choice set it to dark crust. Allow it bake for an hour or however long your bake cycle is. Once finished baking, remove the loaf from the bread machine, rub a little oil on the outside crust and wrap it in a towel as it cools. If the bread is allowed to fully cool overnight, it has a different crumb when sliced. The bread continues to bake as it cools.

Left over LEVAIN to make into a new CHEF
Earlier you had some left over levain to save for another baking day. Take the left over levain and add to this ⅓ cup of water + ¼ cup of spelt flour; adding the water first. Mix well to aerate, adding fresh oxygen. Allow to rise a bit while you finish baking the bread then place in a cool area or in the refrigerator (I put mine in the wine cooler) for baking another day. This then becomes your new CHEF.

Bread Machine Spelt Bread

Some differences when using spelt:
When incorporating spelt into an existing recipe, reduce the liquid by 10-15%. For non-yeasted bread reduce the knead time by ⅔ and allow 30 minutes rest at least for full development. I find the time and patience needed for baking non-yeasted spelt bread so very relaxing.
CHEF
rise 12-24 hours
If using cold refrigerated chef (previously left over levain) about a half a day before baking your next loaf, allow it to come to room temperature. Mix the refrigerated previous chef with ⅓ cup of water and ½ cup of spelt flour. Allow it to sit out on the countertop in a glass jar for 12-24 hours or until it develops fine bubbles. For its rising I keep it in a glass covered jar with a rubber band to mark the beginning of the rising. Once it has fermented (12-24 hours) this becomes your chef for baking today. Adding almond milk to replace water in this recipe makes a softer crust.
LEVAIN
knead 5 minutes
rise 6-10 hours
Add the entire CHEF
1 ¼ Cup spelt flour
Knead for 5 minutes, allow the newly formed LEVAIN to rise for 6-10 hours inside the bread machine with the bread machine turned off. Do not allow it to rise for longer than 10 hours or there will not be enough oomph to get your bread to rise. This will usually make greater than 18 ounces of LEVAIN.

Prepare the Bread
1 ¼ cups of LEVAIN (save remainder for another baking day)
¼ cup warm water (warm to the inside of the wrist)
1 tablespoon of tupelo honey
¼ teaspoon Himalayan pink crystal salt
2 teaspoons Vital Gluten (can omit)
1 ½ cup spelt flour

Preparation
knead 15 minutes
Allow the LEVAIN and all ingredients to come to room temperature. Warm the water a little. If your flour is cold from being kept in the fridge, warm it too a little. This meticulousness helps the bread to ferment and rise nicely. The dough behaves quite differently if brought to room temperature. Mix the LEVAIN and water together and place it in the bread machine on the dough cycle of the bread machine. Let it run for about 5 minutes or until the LEVAIN is partly dissolved. While the bread machine is mixing add ¾ cup of flour to the bread machine. Add the honey, salt, vital gluten and just enough of the remaining ¾ cup flour so it forms a thick mass. Stop the bread machine. Turn out onto a lightly floured surface and knead, adding more flour until the dough is firm and smooth, about 25-50 times. The dough is ready when a little dough pulled from the mass springs back quickly. Shape the dough into a ball.

Rising the dough, 2 hours in the bread machine
rest 15 minutes
Let the dough rest on the lightly floured surface, while you lightly oil the bread machine pan. Place the dough in the bread machine and turn once to coat with oil.
rise 2 hours
It needs to rest about 2 hours with the bread machine turned off with the door closed.

Let the Dough rise 30 minutes
rise 30 minutes
Deflate the dough by pushing down in the center and pulling up on
the sides. Shape in back into a tight torpedo and place back into the bread machine for 30 minutes.

Second Rise of the Dough Takes 2 hours
rise 2 hours
Place the dough seam side down inside the bread machine pan and close the bread machine door but do not turn it on. Allow the bread to rise until almost doubled in volume, approximately 2 hours. Sometimes about this time I might go to sleep. If I do, I place the bread machine pan with the dough inside the refrigerator. In the morning I take it out and allow it to come to room temperature for about an hour. This process greatly decreases phytic acid.

Cold Refrigerated Dough
rise 2-4 hours
If your dough is cold, take it out of the refrigerator and allow it to come to room temperature (about 1-2 hours), then allow it to rise an additional 2 hours. Then bake the bread.

Baking the Bread
score loaf
bake bread
Open the door to the bread machine and remove the pan. Close the door and turn on the bread machine on the bake cycle. If you have a choice set it to dark crust. Using a very sharp, serrated knife or a single-edge razor blade, score the loaf by making quick shallow cuts ¼ to ½ inch deep along the surface. I always seem to forget this.

Bake for an hour or however long your bake cycle is. Once finished baking, remove the loaf from the bread machine, rub a little oil on the outside crust and wrap it in a towel as it cools.
cool overnight
Allow to cool thoroughly before slicing. The slices come out better when cool. The bread continues to bake as it cools.

Left over LEVAIN to make a new CHEF
Earlier you had some left over levain to save for another baking day. Take the left over levain and add to this ⅓ cup of water + ¼ cup of spelt flour; adding the water first. Mix well to aerate, adding fresh oxygen. Allow to rise a bit while you finish baking the bread then place in a cool area or in the refrigerator (I put mine in the wine cooler) for baking another day. This then becomes your new CHEF. Some have tried freezing chef when traveling.

Cabbage with Raisins & Apples

Ingredients
1 Tbsp olive oil
1 garlic clove minced
1 slice purple onion
½ medium head cabbage chopped
½ C. lemon juice
1 tsp caraway seeds
½ C. raisins
1 Gala apple, sliced thinly
Himalayan salt
Freshly ground black pepper

Preparation
Heat oil in pan on medium heat. Add onion, minced garlic, being careful not to burn it. Add cabbage, raisins, caraway seeds, and ¼ cup of lemon juice and cook, covered about 5 minutes, stirring occasionally. Add the apples continue to cook covered, until cabbage is tender, about 5 minutes. Add remaining lemon juice and stir occasionally. Taste and season with salt and pepper.

Baps

When incorporating spelt into an existing recipe, reduce the liquid by 10-15%. For non-yeasted bread reduce the knead time by ⅔ and allow 30 minutes rest at least for full development.

Serve these warm at breakfast with that special all fruit spread you’ve been saving. The origin of its name, baps, is from the 16th century. Baps baked by the Scots is not sweet; the Irish have sweet baps made with currants. This recipe makes about 5 baps.

CHEF
rise 12-24 hours
If using cold refrigerated chef (previously left over levain) about a half a day before baking your next loaf, allow it to come to room temperature. Mix the refrigerated previous chef with ⅓ cup of water and ½ cup of spelt flour. Allow it to sit out on the countertop in a glass jar for 12-24 hours or until it develops fine bubbles. For its rising I keep it in a glass covered jar with a rubber band to mark the beginning of the rising. Once it has fermented (12-24 hours) this becomes your chef for baking today. Adding almond milk to replace water in this recipe makes a softer crust.

Water Choices
Mineral water
Filtered water
Tap water that has been left out overnight to dissipate the chlorine.

Levain
rise 6-10 hours
Take the entire chef that you have previously mixed and after allowing it to rise 10 – 12 hours, add 1 C spelt  flour. Stir vigorously. Allow to rise in a covered glass jar for 6 – 10 hours. Use ½  Cup of this Levain. Put the remainder aside for another baking day. It will keep in the refrigerator. I store mine in our wine cooler. Original recipe is below.

Modified Baps recipe without yeast or sugar
Ingredients
½ C. levain or
2 tsp yeast
¼ C. warm almond milk
1 Tbsp Tupelo honey

4 Tbsp coconut oil
2 C. spelt flour
¾ tsp Himalayan Pink Crystal salt

¼ C. warm almond milk
¼ C. warm water

Preparation
Rise 1 hour if using levin
Add the now bubbling levain (it resembles cottage cheese), the warm almond milk, tupelo honey and mix together. Stir with a wire whip.
In a larger bowl mix together the flour and ¾ teaspoon of salt rub in the oil. Add to the now bubbling mixture, the warm milk, warm water and mix in the flour salt oil mix with your hands to get a soft dough. Stretch the dough. It should be sticky. Invert the bowl onto the countertop and knead adding more flour if necessary. If additional water is needed add to your hands as you work the dough. Cut into 5 pieces. Cover and let rise until doubled, about an hour.
Rise 1 hour.

Preparation
Rise 1 hour if using yeast
If using yeast, warm the milk so you can stick a finger into it easily. Dissolve the honey in the water and sprinkle the yeast. Let stand for 5 minutes.

In a large bowl mix together flour, salt and rub in softened coconut oil (butter). Add to the now bubbling yeast, the warm milk, warm water and mix in the flour salt oil (butter) mixture with your hands to get a soft dough. Stretch the dough. It should be sticky. Cut into 5 pieces. Cover and let rise until doubled, about an hour.
Rise 1 hour.

Both Methods
Rise 30 minutes
Preheat oven 400º. Turn the dough out onto a floured board and knead until smooth. Cut into 5 pieces and shape each into a ball. Put the balls on a parchment lined pan cover and set them aside to rise for 30 minutes while the oven warms.

Bake 15-30 minutes 400º
Bake in a preheated oven until the baps turn golden brown. Serve hot from the oven. Serve with a pitcher of honey.

Left Over Levain
Earlier you had some left over levain to save for another baking day. Take the left over levain and add to this ⅓ cup of water + ¼ cup of spelt flour; adding the water first. Mix well to aerate, adding fresh oxygen. Allow to rise a bit while you finish baking the bread then place in a cool area or in the refrigerator (I put mine in the wine cooler) for baking another day. This then becomes your new CHEF. Some have tried freezing the chef while they are traveling.

For a sweeter bread, fed the CHEF twice in a 24 hour period just before baking your next loaf. To bake your next loaf, allow CHEF, flour, water, and mixing bowl, all to come to room temperature. The process for making these non-yeasted breads is indeed a long one, but once you experience biting into a savory warm slice of spelt bread, made fresh from your own stone lined oven, you will be handsomely rewarded through your efforts.

Spelt Bread White Sandwich

Some differences when using spelt:
Spelt grain contains only 5% of phytates whereas wheat contains 95%. When incorporating spelt into an existing recipe, reduce the liquid by 10-15%. For non-yeasted bread reduce the knead time by ⅔ and allow 30 minutes rest at least for full development. I find the time and patience needed for baking non-yeasted spelt bread so very relaxing. This recipe requires spelt flour and water.
NOTE
Try baking on flower days from Maria Thun’s biodynamic calendar. She has experimented practically applying Rudolph Steiner’s techniques to everyday life including when to grow certain things, when to taste wine and when to bake. An iPhone app for flower days is available.
Rudolph Steiner on Bread baking. “Honey and salt stand at opposite poles . . .and create a dynamic field. Salt and honey take their place and the bread rises under the influences of tension between them. The bread rose steadily around 6 am, whereas yeast bread rose at midnight.” Consider trying to freshly grind flour from grains.

CHEF
Rise 12-24 hours
If using cold refrigerated chef (previously left over levain) about a half a day before baking your next loaf, allow it to come to room temperature. Mix the refrigerated previous chef with ⅓ cup of water and ½ cup of spelt flour. Allow it to sit out on the countertop in a glass jar for 12-24 hours or until it develops fine bubbles. For its rising I keep it in a glass covered jar with a rubber band to mark the beginning of the rising. Once it has fermented (12-24 hours) this becomes your chef for baking today. Adding almond milk to replace the water in a recipe makes for a softer crust.

WATER CHOICES
Mineral water
Filtered water
City tap water that has been left out overnight to dissipate any residual chlorine.

FOUR STEPS to bake non-yeasted bread:
CHEF Step 1
LEVAIN Step 2
BAKING Step 3
LEFTOVER LEVAIN Step 4
= = = =

CHEF Step 1 – Takes 4 days to make.
DAY 1
3 Tbsp water
5 Tbsp spelt flour
PREPARATION
First add water then add flour. Some add a tiny pinch of yeast known as Sekowa Bachferment special to assure a vibrant CHEF. Many have not found this step to be necessary. Add all to a tall 2-3 quart clear glass container with a lid. Stir well making a thick, soft dough. The exact consistency of the dough will vary with the flour. Do not add more flour or water. Scrape down the sides with a rubber spatula, cover tightly with a lid and let stand in a moderate area (about 70ºF) for 24 hours.
Put a rubber band around the jar at the top line of the mixed CHEF. With a rubber band in place, one can easily view the amount the Chef has risen. 70º is the temperature in a wine cellar or basement. The refrigerator is too cold for a beginning CHEF. Try a cool corner of the kitchen counter top or the back of a closet. Avoid placing the CHEF on the top of the refrigerator as this area contains refrigerator coils, undesirably warming the CHEF too quickly. For tropical environments or in the summer months, one may wish to use a thermometer to find a cool area of the kitchen or place the CHEF into the refrigerator at night and remove it in the morning.

CHEF Step 1
DAY 2
3 Tbsp water
5 Tbsp spelt flour
PREPARATION
When you first observe the CHEF in the morning it will have doubled in volume. You can tell this has happened by observing the previously placed rubber band marking the beginning volume. First add water then add flour. Stir vigorously adding fresh oxygen to the CHEF . Place in a 70ºF draft-free place for 24 hours. The CHEF should have the consistency of soft dough. Consider adding a little more flour or water to create this texture.

CHEF Step 1
DAY 3
3 Tbsp water
5 Tbsp spelt flour
Add water first then add flour. CHEF will now have the texture of a thick batter and will have doubled in volume. Let it stand at 70ºF in a draft free place for another 24 hours.

CHEF Step 1
DAY 4
After 3 days, on the fourth day, skim off any accumulated liquid. The fluid on top might look a bit dark. Bring the CHEF once again to room temperature. This may take about two hours. Add ⅓ C. water and ½ C. flour, stir rapidly, aerating the 3-day-old-CHEF. The CHEF is now fully ripe, with many bubbles and a batter like consistency, similar to pancake batter. It is ready to be added to the next step. If you do not want to bake bread today, refrigerate the CHEF up to 3 days.

LEVAIN Step 2
rise 6-10 hours
1 ¼ cups of spelt flour
Use all the CHEF

LEVAIN Step 2
Preparation
Bring the CHEF to room temperature. 2 hours will bring a refrigerated CHEF to room temperature. Add flour directly to the batter-like CHEF. Stir vigorously adding fresh oxygen to the mixture. This should make the mixture very stiff. This stiff batter is important for ripening the CHEF. If the batter is too water-y it becomes very sour and tangy. Scrape down the sides and let stand in a cool 70ºF draft-free place for 6-10 hours, or until doubled. Inside a bread machine with the machine unplugged will do nicely or in the oven. Do not let it rise beyond 10 hours or there will not be enough strength in the LEVAIN to encourage the bread to rise.

LEVAIN Step 2
This makes 2 loaves
Rise 6 hours
Ingredients
1 C. levain
add chef to 1 ¼ C. spelt allow to rise 6 hrs
Put the remaining levain aside or add it to the chef for another baking day.
Rise levain 6-10 hours.(not more than 10 hours)

MAKING BREAD
5 ½ – 6 C. spelt flour with germ non-bleached
2 C. warm almond milk
4 Tbsp Tupelo honey
1 Tbsp Himalayan salt

MAKING BREAD
Preparation
Knead 15 minutes
If you can stretch the dough without it breaking, that means the gluten is well-developed and your dough is ready to rise.
Combine the chef, ⅔ C almond milk, 3 tablespoons tupelo honey mix until frothy. Mix the flour with salt together. Add a cup at a time of dry ingredients. Knead adding more flour about 15 minutes or use a bread mixer. Using the dough hook attachment on a standing mixer, knead the dough for 8-10 minutes.

BAKING Step 3
Rise 2 hours
Clean out the mixing bowl and film it with a little oil. Form the dough into a ball and turn it in the bowl to coat with oil. Cover the bowl with a plastic bag and let the dough rise in the bowl in a warm spot until doubled in bulk.

BAKING Step 3
Rise 30 minutes
Sprinkle a little flour on the counter and turn the dough out on top of the flour. Divide the dough into two. Shape each half into a ball. Let the balls rest for 10 minutes.

BAKING Step 3
Line a large loaf pan with parchment paper or use 2 traditional loaf pans. Shape each ball of dough into a loaf and transfer to the loaf pan. The surface of the loaves need to be stretched taut; this helps them rise and prevents an overly-dense interior. Let the loaves rise a second time until they start to dome over the edge of the pan.
Rise 30 minutes in a pan.

PREPARING TO BAKE
Rise 2 hours if put into the refrigerator.
At this point you can put the dough in the refridgerator overnight. Once it comes out of the fridge, cover and allow it to rise for an additional 2-4 hours until doubled in volume.
Rise 2-4 hours if refrigerated.

BAKING
IMPORTANT STEP
Score loaf
Pre-heat the oven to 450º F.
Using a very sharp serrated knife or a single-edge razor blade, score the loaf by making quick shallow cuts ¼ – ½ inch deep cuts along the top surface. I always seem to forget to score the loaf. This allows the loaf to split in a beautiful fashion while baking. Immediately turn down the heat to 375°F and bake
Bake 30 minutes.

BAKING
Creating Steam
Get an old cookie sheet, place some rocks in it and fill it with water. Place it on another shelf and allow the oven to steam up. Alternatively get a spray bottle. Fill it with water and spray the walls twice in three minutes once the bread is baking. The technique is to quickly spray the inner walls and the floor of the oven with cold water from spray bottle or splash water into the oven from a bowl. The idea is to create an abundance of hot steam. Avoid hitting the light bulb in some ovens, or it may burst. Close the oven door to trap the steam, wait three minutes and repeat the process. Or use steam from a steam oven and spray with steam.

Alternatively one can heat at 450º, a clay vessel and its cover in the oven about a half hour before baking. Transfer the uncooked dough to the clay vessel and cover with the heated lid and bake.

BAKING
Finished loaves will be golden-brown and sound hollow when tapped on the bottom. Remove the loaves from the pans and let them cool completely before slicing.

COOLING BAKED BREAD
Allow the bread to cool before slicing. 24 hours is best. I cannot wait and slice into it first thing. The bread is difficult to slice at this point. If I do wait several hours before putting the entire loaf through a slicing machine the bread behaves much differently.

LEFTOVER LEVAIN Step 4
Earlier you had some left over levain to save for another baking day. Take the left over levain and add to this ⅓ cup of water + ¼ cup of spelt flour; adding the water first. Mix well to aerate, adding fresh oxygen. Allow to rise a bit while you finish baking the bread then place in a cool area or in the refrigerator (I put mine in the wine cooler) for baking another day. This then becomes your new CHEF. Some have tried freezing the chef while they are traveling.

LEFTOVER LEVAIN Step 4
For a sweeter bread, fed the CHEF twice in a 24 hour period just before baking your next loaf. To bake your next loaf, allow CHEF, flour, water, and mixing bowl, all to come to room temperature. The process for making these non-yeasted breads is indeed a long one, but once you experience biting into a savory warm slice of spelt bread, made fresh from your own stone lined oven, you will be handsomely rewarded through your efforts.

Almond Banana Apple Smoothie

Ingredients
1 C almond milk
1 oz soaked almonds
1 apple cored quartered
½ banana
1 C ice cubes
Preparations
Add ingredients to high speed blender in order listed and secure lid. Select Whole Juice or Liquify.