Oatmeal Spelt Brown Bread Food

SOFT OATMEAL MOLASSES BREAD

Steps:

• in a bowl, combine first 4 ingredients -- set aside to cool --
• in large mixng bowl, dissolve yeast in warm water, sprinkle with sugar, let stand 3 minutes.
• add oat mixture, brown sugar, molasses and 3 cups of flour.mix well.
• add enough remaining flour to form soft dough --
• turn onto lightly floured surface and knead for 6-8 minutes.or until smooth and elastic.
• place in a greased bowl,, turning to grease top.cover and let rise for 1 hour in a warm place.
• punch dough down.divide in half and shape into loaves.
• place in 2 greased 9x5" loaf pans.
• cover and let rise for 45 minutes.
• bake at 375* for 30-35 minutes or golden brown.
• cool in pans on rack for 10 minutes.
• remove from pans and cool completely on rack.
• brush with additional melted butter after 10 minutes of cooling -- .

RYE & SPELT GRAIN BREAD (GETREIDEBROT)

Steps:

• Mix the sugar & dried yeast together in a large bowl. Add the tepid water & let brew for 15 minutes.
• Mix the milk & molasses together.
• Heat a small frying pan on medium & gently heat the linseeds & oatmeal. Take off the heat once warmed through.
• Add the milk & molasses to the yeast mixture & stir gently.
• Put the flours in a bowl, along with the oatbran & salt. Add the milk & yeast mixture, and stir. The resulting mixture will be sticky.
• Turn out onto a lightly floured bench & knead. You may need to add a little bit more rye flour, but don't add too much as the bread will be too dry. The dough will still feel a bit tacky. Knead for 5 minutes.
• Gradually add the linseed & oatmeal mixture, kneading all the time. Total kneading time is about 10 minutes.
• Cover the dough & let prove for about 1 hour, or until doubled in size.
• Pre heat the oven to 190 degrees Celscius. I also put my pizza stone in then as well.
• Knock down gently & shape into two loaves. Put each loaf on a sheet of baking paper, cover & let prove until doubled, about 1 hour. Spelt tends to rise quickly.
• Gently move the loaves onto the pizza stone & cook for about 40 minutes, or until the loaf sounds kind of hollow when tapped. You may have to cook them one at a time, it depends how big your loaves turn out.
• The bread will be dense and quite chewy, and is great served with cream cheese, cottage cheese or just toasted.

OATMEAL SPELT BROWN BREAD

Steps:

• In a medium bowl, combine oats and boiling water. Let cool to lukewarm.
• Add butter, warm water, salt and molasses. Stir and pour into bread bucket.
• Add both flours and yeast. Start machine on dough cycle. (Or use whole grain cycle and disregard step 4.).
• When cycle ends, dump out dough on floured board. Knead several times and place in greased loaf pan. Let rise in warm place until doubled. Bake at 375ºF for 20-30 minutes.

SUPER EASY OATMEAL SPELT BREAD

Steps:

• In a small bowl combine milk & vinegar, stir & let sit for a bit.
• In a large bowl, (I use my kitchen aid mixer) combine the flours, salt, and yeast; make a well in the center and add the milk mixture, egg, honey and melted butter and mix to combine. Add the oatmeal and continue to mix for several minutes on medium until the batter is elastic but it will still be *very* sticky and not your traditional "kneadable" dough consistency.
• Cover and let rise until dough doubles in size, about an hour.
• Grease two bread pans. Divide the dough between the pans, you'll literally be pouring/glooping it out - cover with greased plastic wrap and let rise until the bread is about 1/2 inch above the rim of the pans, about 1 hour.
• Bake in a pre-heated 375 degree oven for 30-45 minutes, until the loaves are golden brown on top and make a hollow sound when thumped on the bottom. Remove from pans and cool on a wire rack for at least 30 minutes before slicing.

EASY YEAST-FREE SPELT BREAD

Steps:

• Preheat oven to 350°F (175°C) and grease a 9 x 5 inch loaf (or similar) with a little oil. Lay a rectangular strip of parchment paper down the middle to stop the bottom of the bread sticking and to act as handles for lifting the loaf out after it's baked.
• To a large mixing bowl add the spelt flour, oats, baking powder, baking soda and salt and whisk to combine.
• In another bowl add the water/milk, molasses, maple syrup and oil. Whisk them together well.
• Pour the wet ingredients into the dry ingredients and stir together gently. Mix until you can no longer see any dry flour but treat it gently and don't beat it hard or use an electric mixer. The batter will be like cake batter consistency.
• Spoon the batter into the prepared tin, scatter some more oats over the top and bake for about 1 hour 5 minutes until it's risen and golden and starting to come away from the edges of the pan. A toothpick or metal skewer inserted into the middle should come out clean. Cooking times vary depending on your oven and the pan you use so it might need a few minutes more or less.
• Lift the loaf out of the pan and place on a cooling rack. Tip it gently to the side to remove the parchment paper and allow to cool.