Spelt Bread with Chia Seeds
2 cups water (approximately 115 degrees F)
1 package (2 1/4 teaspoons) active dry yeast
2 tablespoons honey or agave nectar
about 5 cups whole spelt flour, divided
1/4 cup olive oil
1 teaspoon salt
2 tablespoons Chia Seed Gel, optional
Place the water in a microwave safe container and heat until the temperature reaches 115 degrees F. Mix the yeast and honey into the warm water; let stand a few minutes until it bubbles and looks creamy. Pour the yeast mixture into a large bowl and add 2 1/2 cups of the flour; stir until smooth. Cover with plastic wrap and let rise for 30 minutes. Stir the mixture down, cover and let rise again for 30 minutes. Add the olive oil, salt, and chia seed gel; mix well, then gradually stir in remaining 2 1/2 cups flour. Dough should become stiff and ready to knead. Turn out onto a floured surface and knead several times until the dough is elastic. Place the dough in a large oiled bowl, turning to coat the top of the dough. Let rise until doubled in size, about one hour. Form the dough into loaves and place into two oiled 4 x 8-inch loaf pans. Let the dough rise again until doubled in size, about one hour. Bake in a preheated 400 degree F oven for about 25 minutes. Cool bread in the pan for 5 minutes, then remove from pan to a cooling rack.
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