SPELT BREAD
This is my Grandad's recipe for bread, normally it calls for half white flour and half whole wheat flour, but as my son has a wheat allergy, I substituted both flours for Spelt flour. Spelt flour is an ancient grain and can be used in place of white flour. It can be found in most Health food stores. Enjoy! Editor's Note: Spelt is an ancient wheat that has recently been marketed as safe for wheat-allergic individuals. Wheat-allergic patients can react to spelt as they do to common wheat. Please consult with your health care provider to ensure spelt is appropriate for you.
Provided by Shannon 24
Categories Yeast Breads
Time 50m
Yield 3 loaves
Number Of Ingredients 7
Steps:
- In a cup, combine 3/4 cup of warm water, 1/4 cup of honey and 2 tbsp of yeast. Set aside.
- In a large bowl, combine 2 2/3 cup of warm water, salt and oil.
- Add half flour and yeast mixture.
- Stir well.
- Add remaining flour and knead for about 8 to 10 minutes.
- Preheat oven to 200 degrees Fahrenheit (95C) and then turn off.
- Grease an ovenproof bowl and place dough in it. Let rise in oven. Punch dough down.
- Divide into three, place into three greased loaf pans, poke holes in loaves and let rise again.
- Bake 425 degrees Fahrenheit (220C) for 20-25 minutes.
Nutrition Facts : Calories 472.6, Fat 41.4, SaturatedFat 5.4, Sodium 2338.8, Carbohydrate 26.6, Fiber 2.2, Sugar 23.2, Protein 3.3
HOMEMADE SPELT BREAD
A light and delicious alternative to store bought breads. Keeps for at least a week... if it lasts that long! Note: Spelt bread dough is softer and a little stickier than wheat dough, so take care not to add too much flour when kneading. One rise in the bowl and one after forming will produce the best results. Avoid quick rise yeast!
Provided by amanda.nagy
Categories Breads
Time 2h20m
Yield 3 Loaves
Number Of Ingredients 10
Steps:
- Preheat oven to 200 degrees Fahrenheit (95C) and then turn off.
- Oil or grease 3 loaf pans and set aside.
- In a bowl, stir 3/4 cup of warm water, 1/4 cup of honey and 2 packages of yeast to dissolve. Set aside.
- In a large bowl, mix together 2 2/3 cups of warm water, salt and oil. Optionally, add rosemary and/or oregano.
- Add the yeast mixture into the large bowl, along with half of the spelt flour (4.5 cups).
- Stir well to combine.
- Add remaining spelt flour (4.5 cups) and knead until well combined, 5-7 minutes. If your mixer has a dough-hook attachment, knead on low speed.
- Grease an ovenproof bowl and place dough in it. Let dough rise in oven for ~45-60 minutes. Punch dough down. Do not over-rise! Spelt flour dough does not benefit from rising "until double in size". A rule of thumb is a rise of 1 1/2 to 1 3⁄4 times the original dough volume.
- Remove dough from oven and preheat oven to 425 degrees Fahrenheit (220C).
- Divide the dough into thirds and place into three greased loaf pans. Poke holes in loaves and let rise in a warm, draft-free place for ~30 minutes. Rise until the tops of loaves have risen 1⁄2" (1 cm) above the rims of the pans.
- To add shine to the crust, optionally beat 1 egg and brush the top of the loaves before placing in oven.
- Bake at 425 degrees Fahrenheit (220C) for 20-25 minutes, or until loaves have browned and shrunk slightly from the sides of the pan. Loaves will be ready when a toothpick inserted comes out clean.
- Remove from pans and cool on racks. Bread may be frozen when completely cooled.
Nutrition Facts : Calories 463.9, Fat 41.2, SaturatedFat 5.3, Sodium 2337.4, Carbohydrate 25.5, Fiber 1.5, Sugar 23.2, Protein 2.2
PERFECT SPELT BREAD
I found this recipe somewhere on the internet years ago and it is the best spelt bread recipe I have ever used. I am putting it on here so that I won't lose it. I get lovely light perfectly raised loaves of bread each time I make it. The trick with spelt is to NOT over knead it. When using wheat flour it is almost impossible to knead "too long" but with spelt flour if you knead too long your finished loaves will come out heavy and crumbly. Remember to add the flour gradually and only use enough that you don't actually stick to everything as you knead. I usually add the last cup or so a bit at a time so I can stop when I think the dough has enough flour. Hope you enjoy it! For a lighter flavour and texture, use up to 50% white spelt flour. NOTE: IT IS IMPORTANT THAT YOU DON'T OVER-KNEAD SPELT DOUGH!
Provided by Chef Gustival
Categories Yeast Breads
Time 3h45m
Yield 2 loaves, 2 serving(s)
Number Of Ingredients 6
Steps:
- Combine the yeast, water and honey in a large warm bowl. Let stand for 10 minutes or until the yeast softens.
- Stir in the butter and salt and 3 cups of flour. Stir vigorously with a wooden spoon.
- Add the remaining flour in increments until the dough become too stiff to stir, then place the dough on a lightly floured surface.
- Knead for about 6 minutes, adding the remaining flour as necessart, until the dough become smooth and elastic. Do not overknead!
- Place the dough in a lightly greased bowl. Cover and let rise in a warm, draft-free spot for about 2 hours or until doubled in bulk. (I find that sometimes it only takes an hour, make sure to check!).
- Grease two 8 1/2" x 4 1/2" loaf pans. Punch the dough down to deflate it and divide it in half. Form each half into a smooth loaf and place in a prepared pan.
- Cover and let rise in a warm draft-free spot for about 1 hour or until the dough has risen to the top of the pans. (Again, I find that it seems to take less time than listed here.).
- Preheat the oven to 350°F.
- Uncover the risen loaves. Place the pans on a heavy baking sheet and bake for 45 minutes or until the tops are light brown and crusty. Remove from the oven and tap out of the pan into the baking sheet. Turn the oven off and return the breads to the oven to crisp for 5 minutes. Remove from the oven and let cool on a wire rack.
VERY SIMPLE SPELT BREAD
Utterly Simple Spelt Bread made without yeast, so you won't have to wait all day to enjoy fresh bread.
Provided by Jean Roberts
Categories Bread Quick Bread Recipes
Time 1h15m
Yield 30
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
- In a large bowl, mix together the spelt flour, sesame seeds, salt, molasses, baking soda and milk until well blended. Divide the batter evenly between the prepared pans.
- Bake for 1 hour and 10 minutes in the preheated oven, or until golden. Placing a tin of the same size over the top of the loaf while baking gives it a lovely crust.
Nutrition Facts : Calories 139.3 calories, Carbohydrate 25 g, Cholesterol 2.8 mg, Fat 2.4 g, Fiber 1.3 g, Protein 5.8 g, SaturatedFat 0.6 g, Sodium 138.5 mg, Sugar 3 g
BASIC SPELT BREAD FOR OVEN OR BREAD MACHINE
This basic recipe is from Arrowhead Mills. The taste by itself is wonderful and works well when paired with salty or sweet foods/spreads. I've started to add different combinations or herbs, cheeses, and ground chia seeds into the mix as well. It's a great recipe to experiment with. I've found that the nutrient-rich bread itself is rather filling, so the loaf lasts somewhat longer than expected.
Provided by mmmm_gin
Categories Breads
Time 1h45m
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- OVEN INSTRUCTIONS: Dissolve yeast in honey with vegetable oil and water.
- Add salt and 1 1/2 cups of spelt flour. Beat well for 3-4 minutes.
- Cover with damp cloth and let rest in a warm place for approximately 30 minutes or until double in size.
- Add remaining flour, turning onto floured board and knead until smooth, adding flour if necessary.
- OPTIONAL: Add desired additional ingredients to taste. This is where I tend to add small amounts of herbs (such as basil and/or rosemary), chia seeds (usually ground), and/or grated parmesan/asiago cheese.
- Place in oiled loaf pan and cover with damp cloth. Let rise in warm place until double in size (approximately 30 minutes).
- Bake at 350 degrees for 30-40 minutes or until golden brown.
- BREAD MACHINE INSTRUCTIONS: Add ingredients to machine according to manufacturer's instructions.
- Bake on shortest cycle (NOT quick bread cycle).
- If loaf falls and craters during baking cylce, decrease water slightly next time.
Nutrition Facts : Calories 48.9, Fat 3.5, SaturatedFat 0.5, Sodium 292.2, Carbohydrate 4.7, Fiber 0.2, Sugar 4.3, Protein 0.4
WHOLEMEAL SPELT BREAD
There's nothing quite like warm, fresh out-of-the-oven, home baked bread is there? And this super-simple recipe is something for the whole family to enjoy. It's a basic recipe, for bakers at any level, so there's no excuse not to try it. It really is the simplest bread recipe you could make, you do need to be patient whilst waiting for the dough to rise, but there's nothing to it at all, it's almost impossible to get wrong. Whilst you're waiting for the bread to rise, you can use the time wisely too to prepare something else. This delicious lentil soup recipe is my favourite soup to dip the bread in, but you could also try making other accompaniments like: almond butter, strawberry jam, or lemon curd, which all taste great spread on top of a slice, and make a fantastic healthy snack. Spelt has a delicious nutty flavour too and has less gluten than other flours so it's easier to digest (it's not completely gluten-free though). If you're looking to make an easy, homemade and healthy loaf of bread, that's also cheap to make, then this is the recipe for you. Hope you like it!
Provided by hello
Categories Breads
Time 2h45m
Yield 16 slices
Number Of Ingredients 7
Steps:
- Place the flour, flaxseed, sesame seeds and dry yeast in a large mixing bowl and mix until well combined.
- Slowly add in the honey and water, keep mixing as you go with an electric mixer until you reach a dough consistency.
- Sprinkle some flour on a cleaned work surface, then knead the dough until you have a firm ball.
- Place the dough in a large bowl, cover with a kitchen towel and leave for 1-1 1/2 hours. (Until the dough has doubled in size).
- Grease your loaf tin with coconut oil.
- Once the dough has risen, remove it from the bowl and place it in your tin.
- I sprinkle the top of mine with a few more sesame seeds (but this is optional).
- Slice a few cuts on top of the loaf and then cover with a kitchen towel again for another 30-40 minutes, to let it rise again.
- Preheat the oven to 200C/390°F.
- Bake the loaf in the oven for 20-25 minutes, then leave out to cool for 10 minutes before slicing and serving.
Nutrition Facts : Calories 22.7, Fat 1.3, SaturatedFat 0.4, Sodium 1.4, Carbohydrate 2.5, Fiber 0.6, Sugar 1.5, Protein 0.6
THREE MINUTE SPELT BREAD
Amazingly quick, simple and delicious seedy spelt bread - I'm hoping that some friends of mine who can't tolerate wheat will be able to eat this, it does contain gluten so isn't any good for those have problems with gluten. Recipe originally comes from the Telegraph Magazine, I found it on the True Food Coop website. Seems a bit wrong that this bread is not kneaded and doesn't get left to rise yet still works so well. As I write I have a loaf cooling on the counter top calling to me! I've since read that allowing the dough to rise overnight in a cool place makes it even better - I'll be trying that when I'm not in a rush.
Provided by Moyni
Categories Breads
Time 1h13m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Preheat the oven to 200C/gas mark6.
- Combine all the ingredients, adding the water last.
- Mix well and turn the dough into a greased loaf tin.
- Put straight into the oven and bake for an hour.
- Remove the loaf, turn it out of the tin and then return it to the oven without the tin for a further 5-10 minutes.
Nutrition Facts : Calories 602.9, Fat 50.6, SaturatedFat 5.7, Sodium 1192.7, Carbohydrate 25.6, Fiber 12.8, Sugar 1.4, Protein 23
SPELT BREAD
This is a spelt bread recipe I love that I got from a Britsh site. I've baked it twice and it comes out great. Do not bake in a bread machine.... the machine's timing is all off for spelt. Bread machine timing is based on Wheat flour. Regards, Mark Ferwerda of Stuttgart, Germany Ingredients provided in metric and regular U.S.
Provided by steinwaypianoman
Categories Yeast Breads
Time 36m
Yield 1 loaf
Number Of Ingredients 6
Steps:
- Method.
- Place the flour in a large mixing bowl.
- Blend the yeast into half the water and roughly mix into the flour.
- Dissolve the salt in the remaining warm water and add to the flour.
- Add the oil and mix the dough thoroughly for four minutes using a wooden spoon then cover and leave to rise for 1 hour.
- Knead dough again then oil two 1Ib loaf tin & divide dough between them.
- Sprinkle with sesame seeds, cover and leave to rise for 20 - 30 minutes.
- Cook in an oven pre-heated to 220°C/425°F/Gas Mark 7 for 30 - 35 minutes.
Nutrition Facts : Calories 258.7, Fat 22, SaturatedFat 2.9, Sodium 2354, Carbohydrate 12.6, Fiber 5.8, Protein 6.9
SPELT BREAD
Light and fluffy, this spelt bread won't crumble when you slice or butter it! I had a difficult time finding a recipe that didn't taste like a cardboard brick or crumble when you sliced it. With much experimenting (25 pounds of flour later) this fabulous bread was born! It's so simple it's ridiculous! You won't even taste the vinegar in it!
Provided by jynx
Categories Ingredients Whole Grain Recipes Spelt Recipes
Time 2h25m
Yield 10
Number Of Ingredients 7
Steps:
- Place yeast in the bowl of a stand mixer such as KitchenAid®. Add spelt flour, sugar, and salt, then add water, oil, and vinegar. Mix until ingredients form a dough that pulls away from the bowl.
- Remove dough from the bowl and shape into a ball. Grease the mixer bowl and place the dough back inside. Flip dough once to make sure its well oiled on both sides. Cover and let rise in a warm place until almost doubled in size, about 45 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Gently transfer dough into a loaf pan and shape to fit; don't tear or punch the dough--this bursts the air bubbles in the bread and it will come out dense. Let rise until doubled in size, about 45 minutes.
- Bake in the preheated oven until bread is done and the pan makes a hollow sound when you tap on the side, about 30 minutes. Remove from the oven and let cool in the pan for 10 minutes before slicing.
Nutrition Facts : Calories 153.4 calories, Carbohydrate 27.3 g, Fat 3.4 g, Fiber 1.3 g, Protein 5.1 g, SaturatedFat 0.4 g, Sodium 234.8 mg, Sugar 3.1 g
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