But in our strive to be healthy, or healthier rather, I am forced to come up with alternatives that meet the carb overload/sweet tooth need without so much guilt. Some recent dietary need and restrictions of my husband has also cut out wheat (not gluten) and sugar, making it all the more fun.
So, here is a little recipe that seemed to do the trick.
Spelt Pull Apart Bread
-2 cups spelt flour
-1 cup barley flour
-1 cup oat flour
-2 cups warm water
-2 Tbsp yeast
-1 Tbsp raw honey
-1/4 cup olive oil or coconut oil
-1 tsp salt
-1/4 cup organic unsalted butter
-1/4 cup raw honey
-3 Tbsp real maple syrup
-2 tsp ground cinnamon
-1 tbs ground nutmeg
Oven /// 350 Fahrenheit. Need /// 2 loaf pans.
To Make Bread /// In glass bowl, combine very warm water (not hot) and honey, mix enough to dissolve the honey. Add yeast to water and let sit for about ten minutes. Mixture should become frothy.
Combine flours separate mixing bowl, add salt and mix thoroughly.
Add oil slowly, mixing all the while. then add water mixture. Mix for about 8 minutes with a stand mixer or about 10 minutes by hand. If mixture is too terribly dry, add a little more water. It should be relatively sticky but not at all runny.
To Make Glaze /// In microwave or on stove top, melt honey, maple and spices together just until it starts to bubble, then take it off the heat/out of the microwave. Add butter and stir till melted and well combined.
Let cool for a bit.
To Combine /// Section off dough into roughly 2oz. pieces, or you can eye ball it like me. Roll into balls and dip into honey glaze mixture and set into greased loaf pans.
Let raise for 1 1/2 hours.
Pop in the oven at 350 for about 30 minutes or until dark golden on top.
Result /// The bread will be fluffier that regular wheat bread, sort of a hybrid between a muffin and a typical wheat bread. This version is not dripping in syrup but just sweet enough. If you want it to be sweeter and stickier, use some brown sugar in the glaze.