{"id":1721,"date":"2015-10-20T20:47:48","date_gmt":"2015-10-20T18:47:48","guid":{"rendered":"https:\/\/www.unpetitoiseaudanslacuisine.com\/?p=1721"},"modified":"2020-09-19T10:10:38","modified_gmt":"2020-09-19T08:10:38","slug":"pain-de-petit-epeautre","status":"publish","type":"post","link":"https:\/\/www.unpetitoiseaudanslacuisine.com\/en\/pain-de-petit-epeautre\/","title":{"rendered":"Spelt bread"},"content":{"rendered":"

Spelt bread<\/h1>\n

\"Pain<\/a><\/p>\n

l Switch language for recipe in French l<\/span><\/strong><\/p>\n

Spelt is a cereal discovered\u00a010 000 years ago, in a South East of Turkey, in the mountains of\u00a0Karadag. Today, this cereal arouses more and more interest for consumers conscious of their health.\u00a0It is characterized by the richness and quality of its proteins ( it contains the eight essential amino acids) , rich and balanced mineral composition and interesting carotenoid content . Spelt\u00a0is distinguished by its low gluten content which makes it a cereal generally well tolerated by people disturbed by these proteins. Its nutty flavor should conquer all lovers of good bread !<\/p>\n

Spelt bread<\/h4>\n

For 1 bread<\/p>\n

Preparation time: 10 min , Rest time: 6h, Cooking time: 40 min<\/p>\n

[ingredients title=”Ingredients”]<\/p>\n