02.Mar.2008 Spelt Pesto Bread

For the garlic lovers out there who prefer to eat their grain in spelt form, this bread was made with in mind.

1 cup (235 ml) water, heated to 100°F (38°C)
1/3 cup (85 g) homemade or store-bought pesto
3 cups (360 g) light spelt flour, more if needed
1/4 cup (36 g) vital wheat gluten
2 tablespoons (24 g) Sucanat
1 1/2 teaspoons fine sea salt
2 teaspoons bread machine yeast

In a medium bowl, combine water and pesto.
In a large bowl, combine flour, gluten, Sucanat, salt, and yeast.
Stir wet ingredients into dry.
Transfer to a lightly floured surface and knead for about 8 to 10 minutes, until the dough is smooth and pliable, adding more flour if the dough is too wet. Shape into a ball.
Lightly coat a large bowl with oil, turn dough around to coat. Cover tightly with plastic wrap, and let rise until doubled, 60 to 90 minutes.
Line a cookie sheet with parchment paper, or silicone baking mat, such as Silpat.
Punch down dough. Divide into 4 equal parts. Shape into loaves. Place on prepared cookie sheet, loosely covering with plastic wrap. Let rise for 45 minutes.
Twenty minutes before the loaves are done rising, preheat oven to 375°F (190°C, or gas mark 5).
Bake for 20 minutes, until the loaves are golden brown and sound hollow when the bottom is tapped. Let cool on a wire rack.

Yield: 4 small loaves