Avocado addicts – I’m talking to YOU. I understand the minefield which you face when seeking out the perfect base for your smashed up, chilli flake-sprinkled friend. Regular shop bought sliced bread has enough sugar, salt and preservatives packed into it to make you completely forget about the face-inflating glutenous perils of wheat flour and fancy shmancy farmers market sourdoughs (although totally delicious and totally worth it) can cost up to £6 a loaf and usually contain some refined sugar. A rice cracker just doesn’t quite hit the spot, and even densely nutritious pumpernickel slices can leave you a little longing for something crunchy on the outside, squidgey on the inside and slightly charred around the edges.
As with most things which you put in your face, something homemade from real wholefood ingredients and NO refined sugar is going to do your health and happiness the most favours. Having swerved the luring temptation of anything glutenous for the past few years, bread baking hasn’t been part of my food obsessed repertoire, yet now I’m starting to introduce the occasional slice of spelt and rye toast back into my life thanks to this amazing recipe by my very own Mum!
Like asking an artist to describe how they paint, getting this recipe from my Mum included a lot of ‘a bit of a dash’ here and ‘I’ve never really measured this’ there – my Mum’s one of those creative people in the kitchen (and beyond) who goes by instinct and a bit of love of the process, so find a quiet afternoon, maybe stick on some Radio 6 and get carried away enjoying your bread making journey, the finished result will taste SO much better for it. #BakingTherapy… it’s a thing!
WHY IS THIS SO GOOD FOR ME? (THE GEEKY BIT)
Spelt is an ancient grain distantly related to wheat. Although it isn’t gluten-free, in it’s wholemeal form it burns a lot slower than regular wheat and contains way more protein, vitamins and minerals. It’s also pretty high in Vitamin B, which means it helps give you more energy and boost metabolism – exactly the opposite of the nasty side effects which we usually associate with regular white bread. It’s also easier to digest thank to it’s higher level of water solubility, and being higher in fibre means it’s aid your digestion too. So it seems spelt is a good ingredient. We like spelt. And we definitely like spelt toast.