Why no wheat? Wheat is 95% phytates - phytic acid, this can contribute to a rise in blood pressure, especially if there is a slight allergy. Phytic acids is one of the reasons that those eating living vegan foods or raw vegan foodies insist upon soaking all nuts grains and legumes before eating them.   All grains, nuts, and legumes contain phytates.  Wheat contains a higher proportion of phytates, much more than any other grain.  This is especially true of wheat that has been ground into flour and then baked using a fast rising yeast. The addition of rising agents puts the grain through a very rapid hurry-up-process. Adding yeast, baking powder, or other rising agents does not allow the grain to fully, slowly release its own enzymes, which take time to begin to develop a truly natural nutty tasting fermentation.  Non-yeasted breads made by this long slow deliberate rising have almost 90% of phytates removed. If one uses a grain such as spelt which is naturally low in phytates, the resulting bread will be very low in all acids, especially phytic acid.  When consumed, the bread will have an alkaline reaction within the individual's body chemistry.  The method used to convert grains into non-yeasted bread is called by many names. Some call it deseem, levain, or sourdough, or stalking the wild yeast.  By adding simple pure water to spelt flour, utilizing the abundant natural occurring yeasts, creating a slow rise, helps bake a delicious nonyeasted bread.
Phytic acid is a potent acid. As it exists the body through the intestines, the phytic acid molecule grabs much needed minerals from the body, almost stealing the calcium from the bones or the iron from the heme portion of the blood. These minerals cling for they are bound irresistibly to phytates.
As recently as the early 20th century, though, this wasn't the case. Spelt was the grain of choice, grown abundantly by American farmers throughout the country. In their quest for greater efficiency, Spelt was eventually replaced by modern wheat. Unlike Spelt, wheat had to be ground only once. Modern wheat is a "free hulled" grain, the outer husk or hull comes loose when harvested and falls in the field, while Spelt retains it's hull during harvest. Because of its tough hull, Spelt required two "grindings": one to get rid of its tough outer husk, and a second to grind the kernel. This tough husk, though, is in part what's responsible for Spelt's superior texture and flavor. It helps to protects the inner kernel - shielding it from the sun and preventing the flavor and nutrients from leaching out. On top of the contributions it makes to flavor, fiber, and protein, Spelt is unique in that it's very easy to digest. It's such an easy grain to "mix" that bakers have to follow specific instructions when using it in bread, so as to avoid a glutinous mess. This "mix ability" may be what makes Spelt so easy to digest. So easy, in fact, that individuals with wheat allergies are sometimes able to consume spelt. Oftentimes people allergic to wheat can manifest this as a sniffling or running nose after eating wheat products. The person can then become irritable, prickly, and bristly or this can result in more disturbing traits.
Wheat, especially yeasted wheat products can produce depletion in the body’s minerals thus creating a chemical imbalance from within the very body, which is striving to find nourishment by ingesting the grains in the bread. Spelt flour is a very ancient grain and as such, it has not gone through much manipulation in its farming methods. Spelt is such an early grain; one might say it is the great great grandmother of modern day wheat. Wheat typically involves the use of pesticides and the removal of the husk during harvesting. In contrast, spelt retains its husk right up until it is ready for milling, which ensures that maximum nutrients are retained and ensures ongoing freshness.  Perhaps more importantly, the husk protects the spelt kernel from insects and pollutants and hence normally requires no chemical or pesticide treatment.  When compared to wheat flour spelt contains more B1 and B2 vitamins, more iron, manganese, copper and zinc and has high water solubility thus ensuring these nutrients are easily absorbed by the body. Spelt contains special carbohydrates, which are an important factor in blood clotting and stimulating the body’s immune system. It is also a superb fiber resource and has large amounts of B-complex vitamins. Spelt is also rich in amino acids (protein content is 10-25% more than wheat) and is high in essential fatty acids that cannot be synthesized by the body.  The total fat content of spelt is less than 2% and spelt is also high in complex carbohydrates and fiber. This grain was originally grown in Europe more than 2000 years ago. Spelt is known by many names: dinkle in Germany, farro in Italy, l’epeutre in France. It remains much more a part of European culture than it is in the USA.
The mystic Hildegard von Bingen who lived around 1025, used spelt to heal and nurture the sick For the salt in this recipe, I use mined Himalayan crystals of seasalt, also known as halite. If you are lucky enough to find sea salt from the shores of Brittany called fleur de sel or flowers of the sea, then by all means use it.  Celtic sea salt is grayish in color due to the extra minerals present.  All of these salts have a unique flavor that is very delicious and will impart a magnificent essence to the freshly baked bread. The water in this recipe is either spring water, purified water, mineral water or tap water that has been allowed to sit out overnight, dissipating any chlorine. Chlorine could prevent the yeast from developing fully.

RECIPE NON-YEASTED SPELT BREAD Modified from Bread Alone by Daniel Leader & Judith Blahnik

CHEF
This takes about 3 days to make Day 1 1/2  cup water 3/4 cup plus 2 tablespoons of spelt flour A pinch of moist yeast or dry yeast. The yeast is not necessary, but for first time bread bakers you will be assured of producing a vibrant CHEF. Start with the water then add 3/4th cup of flour plus 2 tablespoons and add the smallest pinch of yeast to a tall 2-3 quart clear glass container with a lid. Stir well to make a thick, soft dough. The exact consistency of the dough will vary with the brand of flour. Do not add more flour or water at this point to adjust the texture. Scrape down the sides with a rubber spatula, cover tightly with lid and let stand in a moderate (about 70ºF.) for 24 hours. The refrigerator is too cold for a beginning CHEF.  I put mine in a cool corner of the kitchen countertop. Avoid placing The CHEF on the top of the refrigerator. It is too warm from the coils within the unit. Day 2 1/2  cup water 3/4 cup plus 2 tablespoons of spelt flour When you first observe the CHEF in the morning it will have doubled in volume.  You can tell this has happened by placing a rubber band to mark the volume of The CHEF from the night before. First add a 1/2-cup water followed by 3/4th cup of flour plus 2 additional tablespoons. Stir vigorously to add plenty of fresh oxygen to the chef. Place in a 70ºF. draft-free place for 24 hours. The chef should have the consistency of soft dough. You may add a little more flour or water to make this texture. 3/4 cup plus 2 tablespoons of spelt flour The CHEF will now have the texture of a thick batter and will have doubled in volume. Let it stand at 70ºF. in a draft free place for 24 hours. Day 4 The CHEF is now ripe. It should be very loose in texture, like a pancake batter. If you do not want to bake bread today then the CHEF can refrigerated for up to 3 days. Once the ripe CHEF is full of bubbles and has a batter like consistency, it is ready to turn into levain.

LEVAIN STARTER
(8-10 hours) 1 1/4 cups of spelt flour Full batch of CHEF Bring the chef to room temperature. If it has been placed in the refrigerator, the chef needs 2 hours to come to room temperature. Add the flour directly to the batter like chef. Stir vigorously to add fresh oxygen to the mixture. This should be very stiff. This stiff firm texture is important for ripening the LEVAIN STARTER. If the batter is too water-y it becomes very sour and tangy. Scrape down the sides and let stand in a cool 70ºF draft-free place for 8-10 hours. Do not let it rise beyond 10 hours or there will not be enough yeast in it to rise the bread.

FOR 1 LOAF: 1 cup water 1 cup LEVAIN STARTER 1/2 tablespoon unrefined seasalt 2 1/4 - 4 cups of flour Allow the LEVAIN STARTER, the flour, the water, the mixing bowl, all to come to room temperature. If your flour is cold and kept in the fridge, warm it a little. This meticulousness helps the bread to ferment and rise nicely. The dough behaves quite differently If it remains cold. Mix the LEVAIN STARTER and water together with a wooden spoon or a wire whip. Continue stirring until the mixture is slightly frothy and the LEVAIN STARTER is partly dissolved. Add 1 cup of the flour and stir until it is well combined. Add the salt and just enough of the remaining flour to make a thick mass that is difficult to stir. Turn out onto a lightly floured surface and knead, adding the remaining flour until the dough is firm and smooth, about 25-50 times. The dough is ready when a little dough pulled from the mass springs back quickly.  Shape the dough into a ball.

RISE THE DOUGH (2 hours) Let the dough rest on the lightly floured surface, while you clean and lightly oil a large bowl. Butter the bowl. Place the dough in the bowl and turn once to coat with butter (or oil). You can take the temperature of the dough. It should be about 78ºF.  It needs to rest in a warm draft free spot between 74º - 80º F. until increased in volume about one-quarter – roughly, 2 hours. This dough will not behave like ordinary yeasted bread. It won’t rise to a puffy state.

LET THE DOUGH REST
(30 minutes) Deflate the dough by pushing down in the center and pulling up on the sides. Knead the dough very lightly to form a tight ball.  Place it on a lightly floured board. Cover with a clean damp towel (not terry cloth, a smooth cloth like canvas or linen is better) and place in a moderately warm 74º -80º F. draft free spot for 30 minutes.

SHAPE THE LOAVES (5 minutes) Knead dough very lightly to form a ball.  Flatten with the heel of your hand on a lightly floured surface into a disk 8 inches in diameter.  Shape into a torpedo.  Place the loaf seam-side up in a well-floured couche within a basket.

SECOND RISE OF THE DOUGH (2 hours) You can take any basket or bowl with a diameter of 8 inches and a depth of 3 – 4 inches, and lay inside a clean, lightweight linen towel dusted with flour. By letting the dough rest in a cushioned, floured container, you’ll get a loaf that will take on the shape and markings of the basket, and the crust will be thicker and bolder because extra flour is embedded in the dough as it rises. This creates a rustic, earthy looking crust. Or you can place the dough seam side down in a traditional bread baking pan that has been lightly oiled. Place in a moderately warm 74º - 80º F draft free spot until almost doubled in volume, approximately 2 hours. Sometimes I wrap everything with a thick towel to protect the rising bread from any drafts. About 45 minutes to an hour before you are going to bake, pre-heat the oven to 450º F. Position the baking stone in the center of the oven.

IMPORTANT STEP Using a very sharp, serrated knife or a single-edge razor blade, score the loaf by making quick shallow cuts 1/4 to 1/2 inch deep along the surface. Quickly spray the inner walls and the floor of the oven with cold water from spray bottle or splash water into the oven from a bowl. The idea is to create an abundance of hot steam. Avoid hitting the light bulb in some ovens, or it may burst. Close the oven door to trap the steam, wait three minutes and repeat the process. Bake for 25 – 30 minutes. Cool completely on a wire rack before cutting.

Once you have baked the bread and measured out the LEVAIN STARTER, you will have a bit left over. To the left over LEVAIN STARTER add 1/3-cup water and 1/2 cup of flour. This LEVAIN STARTER has to be fed water 1/3 cup and fresh spelt flour 1/2 cup about once a week. For the best bread, fed the LEVAIN STARTER twice in a 24 hour period just before baking your next loaf. When you are ready to bake your next loaf, once again allow the LEVAIN STARTER, the flour, the water, the mixing bowl, all to come to room temperature. The process for making these non-yeasted breads is indeed a long one, but once you experience biting into a savory warm slice of spelt bread fresh from your own stone lined oven, you may be handsomely rewarded through your own self realized efforts. Early on I did a taste test. I thought my first loaves were flat and I assumed the taste would also be flat. I compared a slice from a commercially made loaf of non-yeasted spelt bread to my own, and my own won hands down.

There is a video baking unyeasted spelt bread. In Bread Alone is a recipe for Pain Au Levain with Walnuts, a non-yeasted bread. I have substituted almonds in place of walnuts and the bread is just wonderful made both ways. Nut breads are just the thing to try when one needs extra protein and to gain a little weight. Nut breads will put weight on quickly and easily. For those in Germany who may wish to make a yeasted loaf - Bio Vegan makes Back-Ferment. It is yeast or a ferment made from honey, which creates lactic acid yeast through an alkaline fermentation. Lactic acid ferment is more beneficial to the body because the body easily blows it off, eliminating it quickly through the lungs with each breath. Whereas vinegar or alcohol yeast produces residual within the body that the kidneys and liver need to work with in order to transform.