Yeasted Buttermilk Bread
(From “Nourishing Traditions”, by Sally Fallon Morell)
  • 4cups spelt, kamut® or hard winter wheat flour
  • 1 1/2cup butter, melted
  • 1/4cup warm water
  • 1package dry yeast
  • 2tbsp honey
  • 1tsp salt
  • 1/2tsp baking soda
  • 1cup unbleached white flour
  1. Combine flour, 1 cup buttermilk and butter in a food processor until a ball forms. If dough is too thick, add more buttermilk, but it should be thick enough to form a ball. Place in a bowl, cover with a towel and leave in a warm place for 12-24 hours.
  2. Combine water, yeast and honey in a small bowl and leave for 5 minutes or until it bubbles. Add salt and baking soda and mix well. Place half the flour mixture, half the yeast mixture and ½ cup unbleached white flour in a food processor. Process until a smooth ball forms. Repeat with the other half of dough, yeast mixture and white flour.
  3. Knead the two balls together briefly and place in a buttered bowl. Cover with a towel and let rise 2 hours, until doubled in bulk.
  4. Punch down, cut the dough in half and process each half in a food processor for30 seconds each.
  5. Form into loaves and place in buttered loaf pans (preferably stoneware). Cover with a towel and let rise 1-2 hours, until doubled.
  6. Bake for 30 minutes at 350 degrees.
  7. Cool on racks.
Recipe Notes

This is a good compromise bread that can be sliced and used for sandwiches.
Yeast is used, but the flour is soaked in buttermilk first.