WHOLE GRAIN SPELT BREAD
This nutritious Whole Grain Spelt Bread with flax and sesame seeds is super easy to make. It is also much better and more economical than store bought bread.
Provided by LeelaLicious
Categories Breakfast
Time 45m
Number Of Ingredients 7
Steps:
- In large bowl whisk together spelt flour, flax and sesame seeds, yeast and salt until combined.
- Add water and honey and stir until a dough starts to form. When you can no longer stir, turn out the dough on a floured surface and knead into a firm dough ball. The dough should be stretchy and elastic. When tearing of a piece, you should be able to stretch it gently to become transparent. This is called the "Window Pane Test". Alternatively, you can make the dough in a stand mixer with dough hook attachment.
- Place the dough into a clean bowl, cover with a dry kitchen towel and let it rise until doubled in size (about 1.5 hours).
- Lightly grease a loaf pan (9x5 inches). Turn the risen dough out onto a floured surface and stretch it out gently. Shape it into a loaf by first folding in the sides towards the center. Then roll the dough up from the bottom and gently tuck under the ends.
- Place the dough in the loaf pan - seam side down. Brush the top with water and sprinkle with extra seeds. Cover the loaf and let rise for 30 mins to 1 hour. The loaf should look obviously bigger than before, but doesn't exactly have to be 'doubled in size'.
- Preheat oven to 400° F. With a sharp knife make 3-4 diagonal cuts across the top of the risen loaf. Bake the spelt bread loaf for about 40 minutes until the top is golden brown and crusty. When tapping the bottom of the baked bread there should be a hollow sound. If using an instant thermometer, the internal temperature should be 190° F. Let the spelt loaf cool on a wire rack. Slice only once fully cooled.
- Tightly wrapped the spelt bread loaf keeps for about 4 days at room temperature. You can also wrap it airtight and freeze for later.
Nutrition Facts : ServingSize 1 slice (out of 16), Calories 148 kcal, Carbohydrate 28 g, Protein 6 g, Fat 3 g, SaturatedFat 1 g, Sodium 295 mg, Fiber 5 g, Sugar 2 g
SIMPLE MULTIGRAIN BREAD (FOR BEGINNERS)
A simple multigrain bread recipe for beginners - A whole wheat and spelt bread recipe topped with seeds, using a simple process that's perfect for beginner bread makers!
Provided by Samira
Categories DIYs
Time 2h40m
Number Of Ingredients 7
Steps:
- Soak the seeds in 1 cup of water. This step is necessary so that they don't burn while baking the bread.
- Mix the whole wheat flour and the spelt flour in a large bowl. Add the spices and salt and incorporate them well.
- In a small bowl, dissolve the yeast in lukewarm water. If it's too hot then it can kill the yeast, so it's best to stick to lukewarm water (around 110ºF/43ºC). This usually takes a few minutes.
- Add the yeast mixture into the flour bowl and mix until you obtain a sticky dough. (If you want to add some natural sweetener then add that at this point).
- Knead the dough for about 10-15 minutes until it becomes uniform, soft and elastic. This can also be done in a stand mixer for between 8-10 minutes.
- Roll the dough into a ball, wet it with some olive oil, and place it in a lightly oiled bowl. Cover the bowl with a damp tea towel and set aside for 1 hour so the dough can rise to around double its size.
- Remove the dough from the bowl, knocking out some air while you shape the dough into a 'loaf' shape that is slightly thinner than the width of your loaf tin (see video). The same goes for individual loaves - simply divide your dough evenly and shape accordingly.Note* If you want to add any seeds/additives into your bread, then you'd add them at this point, just after the first proving.
- Prepare your bread loaf tin and grease it or line it with baking paper or a bread tin liner. I use a paper liner, which I lightly flour.
- Place the shaped dough inside the tin. Then drain the presoaked seeds from any excess water and place them on top of the dough.
- Let the bread proof for another 45 minutes, covered with a damp tea towel. It should double in size, but make sure to not overprove as this can lead to deflated bread with a coarse texture.
- In the meantime, preheat the oven to 480ºF/250ºC. First place 2 baking trays as follows:-One tray in the middle of the oven - this is where the bread loaf tin goes-One tray in the bottom of the oven - this is where a bit of hot water goes just before baking the bread. The water helps keep the environment moist and will create a nice crispy crust for the loaf.
- When you are ready to bake, carefully pour a cup of water into the bottom tray (it will be hot so can steam immediately). Then place the bread on the middle shelf.
- Bake time will be between 15-20 minutes. If you want to be double sure that it has baked all the way through then you can use a thermometer and check for a temperature between 190-200ºF/~90ºC (although, I've never found this necessary)
- Once baked, set aside to cool down before you cut the bread. Storage:If the bread is not sliced yet, you can keep it unwrapped at room temperature. This way it will retain its freshness. Once sliced, keep well wrapped with a tea towel or foil at room temperature for 2-3 days. Alternatively, you can keep it in a bread box as those are meant to trap the moisture inside, so the bread doesn't dry out. To keep longer, freeze for up to 3 months. You can freeze the bread cut into slices, that way it's easy to take out and unfreeze as many as need. Remember, even if your bread has gone a bit stale then you can still use it for various things including croutons and bread pudding.
Nutrition Facts : ServingSize 2 Slices, Calories 285 kcal, Carbohydrate 60 g, Protein 11 g, Fat 2 g, Sodium 777 mg, Fiber 9 g, Sugar 1 g, SaturatedFat 1 g
MULTI-GRAIN SPELT BREAD
This is not sweet since it has no sugar in it. It's delicious warm with some Vegan Earth Balance on it or even some honey would be nice. I didn't put the cooking time in the details but will elaborate in the directions.
Provided by Jo Zimny
Categories Other Breads
Time 40m
Number Of Ingredients 12
Steps:
- 1. Preheat your oven to 350'F. Spread the Sunflower seeds on a baking sheet and toast for 5-8 minutes.
- 2. While the seeds are toasting, bring two cups of water to a boil and add the teff, amaranth, millet and quinoa grains along with 1/4 tsp. salt. Reduce the heat and simmer for 30-40 minutes. Watch this, it can cook faster, so check it now and again. The water should be absorbed when it's finished cooking. It will stick so be careful.
- 3. When done, set the cooked grains aside in a bowl to cool.
- 4. In another large bowl, mix together the flour, toasted sunflower seeds, baking soda, baking powder and remaining salt.
- 5. Add the remaining 1 1/2 cups of water, oil and vinegar to the cooked grains and mix well.
- 6. Fold the grains into this mixture to form a thick batter. I noticed the batter started to bubble a little with the leavening and the vinegar coming into contact.
- 7. Be gentle with this, don't over mix it will just make it tough.
- 8. Pour the batter into your 8x4 loaf pan and smooth the top.
- 9. Bake 50-60 minutes or until a wooden skewer comes out clean when poked in the middle.
- 10. Cool for a good 30-40 minutes before slicing. Due to the amount of grain it will crumble if you cut it when its warm.
- 11. Enjoy!
MULTI-GRAIN BREAD
This very easy bread requires ZERO kneading, yet the result is a nice high risen moist and crumbly loaf. Recipe from Power Eating.
Provided by LUv 2 BaKE
Categories Yeast Breads
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Combine cereal and boiling water in a microwavable bowl, set aside for 10 minutes.
- Stir honey and oil into the cereal; heat until hot (about 125-130°F or 50-55°C).
- In a separate large bowl, mix 1 cup whole wheat flour with the all purpose flour, oat bran, yeast, sugar and salt.
- Beat in hot cereal mixture and egg.
- Using electric mixer beat for 2 minutes at high speed.
- Stir in enough remaining whole wheat flour to make a stiff batter.
- With floured hands, pat dough in a 9x5 sprayed or lightly greased loaf pan.
- Cover lightly with plastic wrap or a clean kitchen towel; let rise until doubled, 40-60 minutes.
- Remove wrap, bake at 375°F 35-40 minutes or until bottom sounds hollow when tapped.
- Remove from pan, cool on a rack.
Nutrition Facts : Calories 106.3, Fat 2.6, SaturatedFat 0.3, Cholesterol 11.6, Sodium 5.9, Carbohydrate 18.9, Fiber 2.1, Sugar 2.5, Protein 3.4
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
HONEY SPELT BREAD MACHINE BREAD
A delicious whole grain bread which is also great for people who can not tolerate wheat. Spelt flour can be found at Health food stores, I use Vita Spelt and I have them order a twenty-five pound bag for use in all of my baking. I got the original recipe out of a friends "Breadman" cookbook, but I have modified it slightly over the years.
Provided by lisamagiera
Categories Yeast Breads
Time 3h10m
Yield 18 slices, 18 serving(s)
Number Of Ingredients 6
Steps:
- Put the ingredients into your machine in the listed order.
- Choose setting on bread machine: light crust, 1.5 pound loaf, either the rapid wheat or whole wheat settings work just fine, depending on how much time you have. After the flour has been added, make a depression in the flour to hold the yeast until mixing begins.
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WHOLE GRAIN SPELT PAN LOAF | THE PERFECT LOAF
From theperfectloaf.com
Hydration 75%Total Dough Weight 1,400 gramsPre-fermented Flour 5.50%Total Time 24 hrs 55 mins
- Levain (Night before 9:00 p.m.)Add the levain ingredients to a jar and mix well. Leave to ferment overnight.
- Mix (9:00 a.m.)When your levain is mature and ready to be used, add the Main Dough ingredients and the levain (from step 1) to a mixing bowl. Using your hands, mix everything until it comes together into a shaggy mass. Continue to stretch and fold the dough over itself in the bowl to build strength, it will transform from sticky and shaggy to smooth and elastic over the course of 4-5 minutes. Transfer the dough to a container for bulk fermentation and cover.
- Bulk fermentation (9:15 a.m. to 12:45 p.m.)During the 3.5 hour bulk fermentation, give the dough four sets of stretch and folds where the first set is 15 minutes after the start, then every 30 minutes thereafter. After the fourth set, let the dough rest, covered, until the end of bulk.
- Preshape (12:45 p.m.)Gently scrape the dough out of the bulk fermentation container to an unfloured work surface and preshape tightly into a taut round. Let the dough rest, uncovered, for 20 minutes.
ARTISAN MULTIGRAIN BREAD – A COUPLE COOKS
From acouplecooks.com
5/5 (7)Category BreadCuisine AmericanTotal Time 4 hrs 15 mins
- Soaking the add-ins (1 hour) In a small bowl, combine 1/4 cup oats, 1/4 cup quinoa, 1/4 cup sunflower seeds, and 1/4 cup water. Let sit for 1 hour.
- Mixing the dough and letting it rise (2 hours) In the bowl of a stand mixer (or a large mixing bowl) combine 3 cups lukewarm water with 1 tablespoon active yeast.
- With a standard mixer paddle (or a large spoon), mix in 1 1/2 tablespoons kosher salt, 4 cups all purpose flour, 1 cup rye flour, 1 cup wheat flour, and the soaked oats and seeds. Mix only enough to combine; do not knead or overwork the dough. If necessary, use your hands to make sure all ingredients are incorporated.
- Cover with a towel and allow to the dough to rise and collapse at room temperature. This should take about 2 hours.
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