INGREDIENTS

• For the Yudane:
  • 3.5 oz Gluten flour (100g)
  • 3.5 fl oz boiling water (100ml)

  For the Dough:

  • 10.5 oz Whole wheat spelt flour (300g)
  • 1 packet (0.25 oz or 7g) active dry yeast
  • 1 teaspoon salt
  • 2 tablespoons vegan butter, softened
  • 1 tablespoon coconut sugar or brown sugar
  • 1/2 cup warm water (4 fl oz or 120ml), 110-115°F

1. Prepare the Yudane:
   1. In a mixing bowl, place 3.5 oz (100g) gluten flour . Gradually add 3.5 fl oz (100ml) of boiling water while stirring with a fork or chopsticks. Mix until a shaggy dough forms.
   2. Cover the bowl with plastic wrap and let the Yudane mixture rest at room temperature for at least 4 hours or overnight. This process helps to gelatinize the starch in the flour, resulting in a softer and more tender bread.

   Make the Dough:

   1. In a large mixing bowl, combine the remaining 10.5 oz (300g) of spelt flour and salt.
   2. In a separate small bowl, dissolve the yeast in 1/2 cup (4 fl oz or 120ml) of warm water. Add the softened vegan butter and coconut sugar to the yeast mixture, stirring until well combined.
   3. Add the Yudane mixture to the flour mixture, followed by the yeast mixture. Mix the ingredients until a dough forms.
   4. Turn the dough out onto a floured surface and knead for about 8-10 minutes, or until the dough is smooth, elastic, and slightly tacky.
   5. Place the kneaded dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free place for about 1 to 1 ½ hours, or until it has doubled in size.

   Shape and Proof the Loaf:

   1. Punch down the risen dough to release excess air. Turn the dough out onto a floured surface and shape it into a loaf.
   2. Place the shaped dough into a greased 9×5-inch loaf pan. Cover the pan with a kitchen towel and let the dough rise again for about 30-45 minutes.

   Preheat the Oven:

   1. Preheat your oven to 350°F (175°C).

   Bake the Bread:

   1. Once the dough has risen, place the loaf pan in the preheated oven and bake for approximately 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

   Cool and Enjoy:

   1. Remove the bread from the oven and carefully transfer the loaf from the pan to a wire rack. Let it cool completely before slicing.
   2. Slice and enjoy your Soft and Nutty Spelt Flour Bread, created using the Yudane method with the added richness of vegan butter. Delight in the tender crumb and subtle nutty flavor as a wholesome addition to your meals or a satisfying snack.

   Note: The Yudane method contributes to the bread’s softness and shelf life. You can adjust the sweetness by varying the amount of coconut sugar or brown sugar according to your preference. Feel free to experiment with different types of vegan butter for added flavor variations.