Sourdough whole wheat spelt bread

sourdough starter 1-1/4 cups
water 1/3 cup
butter 1 tablespoon
salt 1 teaspoon
bread flour 1 cup

spelt flour 1 cup

whole wheat flour 1 cup
sugar 1 tablespoon
bread machine yeast 2 teaspoons

Add ingredients in bread machine. Process on dough setting, transfer to buttered pan when cycle completes. Cover and let rest for 45 minutes. Bake in preheated 375 oven for 30-40 minutes. Cool on rack.

Whole wheat, rye, spelt and flax sourdough bread

3/4 cup + 1 tbsp. water
2 tbsp vegetable oil
1 cup sourdough starter (room temperature)
1 tsp salt
1 tbsp sugar
1 cup whole wheat flour

1 cup spelt flour

1/2 cup rye flour

2 tbsp vital wheat gluten

2 tbsp all-purpose flour

2 tbsp ground flax seed
2 1/4 tsp active dry yeast

Add ingredients in order in bread machine, program for dough. When finished, place in buttered bread loaf pan. Cover and let rise for 1 hour. Preheat oven to 375 degrees F and bake for 30-40 minutes.

Southwest spelt berry salad

1.5 C spelt berries
3 cups water
12 oz corn (frozen or fresh, cooked)
12 oz cooked black beans, or 1 can, rinsed
1/2 red pepper, diced
4 green onions, thinly sliced
1/2 bunch fresh cilantro, chopped
1/2 pint cherry tomatoes, halved
8 oz feta, cubed
1 tablespoon grated lemon rind
3 tablespoons fresh lemon juice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sugar

2 tablespoons extra-virgin olive oil

Cook the spelt berries in a large pot until cooked, about 50 minutes to an hour. Drain any excess water from berries, and cool in a large salad bowl. When berries are cool, mix in veggies (corn through tomatoes) and cheese. 

Combine rind and next 4 ingredients (through sugar) in a small bowl; gradually add oil, stirring constantly with a whisk. Drizzle dressing over salad; toss well to coat. Let stand at least 30 minutes; serve at room temperature.

Spelt and ale loaf

1 bottle dark ale or Guinness or porter2 tsp yeast
1 tbsp brown sugar
½ a 500mg vitamin C tablet, crushed to a powder
450g spelt flour (about 3.5 cups)
1 tsp fine sea salt
50g unsalted butter, melted (about 4 tbsp)

Bring 300ml dark ale or porter to the boil in a saucepan (don't let it boil over) and simmer for a minute or so to drive off the alcohol, which could slow down or even stop the yeast. Pour the ale into a jug, leave until warm, then top up to 300ml with warm water.

Scald a mixing bowl with boiling water, wipe it dry, then add the warm ale, yeast and sugar. Stir well, then add the vitamin C, flour and salt, and stir well again. Pour in the melted butter and squidge the lot together to work the fat through the dough. Cover the bowl with a cloth and leave for 10 minutes.

Give the dough three light kneads over 30 minutes, then cover and leave for 15 minutes.

Lightly flour the work surface, roll the dough into a rectangle, roll up tightly and place seam-side down in a buttered and floured 2lb loaf tin. Cover the tin with a tea towel and leave in a warm place until the dough has doubled in height (about 1-1½ hours).

Heat the oven to at least 220C/430F (200C/390F fan-assisted), though if you can get it to 240C/460F (220C/430F fan-assisted), even better.

Dust flour over the dough with a tea strainer, cut the loaf down the middle with a serrated knife, and bake for 20 minutes. Reduce the heat to 200C/390F (180C/350 fan-assisted) and bake for a further 20-25 minutes until dark golden brown, remove from the oven and tin, and cool on a wire rack.