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
FOCACCIA WITH FRESH HERBS
This is one of my adopted recipes. It's actually very good and makes a nicely textured focaccia - you can vary the toppings - it's a great bread you can be creative with....I highly recommend using a heavy cast iron skillet that has been lightly oiled. It makes an excellent crust!
Provided by riffraff
Categories Yeast Breads
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle yeast and sugar into 1/2 cup of the water - do not stir.
- Let stand 10 minutes or until the surface becomes bubbly.
- In large bowl, combine flour and table salt.
- Make a well in the center of the flour and pour in yeast mixture and 1 tablespoon olive oil.
- Stir with wooden spoon or electric mixer, and slowly add remaining 1/4 cup water - dough will be soft and slightly sticky.
- Turn dough onto lightly floured surface. Knead for 10 minutes, adding small spoonfuls of flour if necessary.
- If you are using a stand mixer, you may continue using the dough hook setting rather than turning out on the board as mentioned in step 6.
- When dough is smooth and elastic, place in bowl and cover with plastic wrap or damp cloth.
- Let rise in a warm place- about 80-85 degrees - until doubled in bulk, for 1 hour.
- Turn onto lightly floured surface. Knead gently several times.
- Flatten into 10-inch circle. Place on an oiled baking stone, pizza pan or heavy cookie sheet (I use a large cast iron skillet). Press indentations into the surface of the dough with fingers to make "dimples." Loosely cover and let rise about 15 minutes, or until doubled in size. Preheat oven to 425°F.
- In a blender or mortar and pestle, combine remaining 3 Tbsp olive oil and herbs until leaves are broken up and oil is fragrant.
- Pour over dough. Rub gently into surface. Sprinkle with kosher salt.
- Bake 15 minutes, reduce heat to 400°F.
- Bake 5 minutes more, or until golden brown.
- Let cool and cut into wedges.
Nutrition Facts : Calories 217.9, Fat 7.2, SaturatedFat 1, Sodium 292.5, Carbohydrate 33.1, Fiber 1.2, Sugar 0.4, Protein 4.5
REBECCA'S FRESH HERB SPELT BREAD
After looking everywhere for a tried-and-true herb spelt bread and finding none, I made this one up myself. It's light, perfectly herby, and a great way to use up all that fresh rosemary and basil we have during the summer.
Provided by My4NonBlondes
Categories Ingredients Whole Grain Recipes Spelt Recipes
Time 1h40m
Yield 8
Number Of Ingredients 12
Steps:
- Combine water, honey, and yeast in a large bowl. Stir to combine, then let sit until frothy, about 10 minutes.
- Add oil and salt to yeast mixture, then stir in both flours, rosemary, basil, Italian herb blend, and pepper until dough pulls away from the sides of the bowl. Do not knead, as dough will be too sticky.
- Cover, and let rise until nearly doubled in size, about 45 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Generously spray a 4x6-inch loaf pan with cooking spray, and line the bottom with parchment paper.
- Use a spatula to scoop dough into the prepared loaf pan.
- Bake in the preheated oven until golden brown, about 30 minutes. Remove from the oven and let sit in the pan for 5 minutes before removing it to a wire rack to cool completely.
Nutrition Facts : Calories 202.2 calories, Carbohydrate 33.3 g, Fat 6 g, Fiber 2.1 g, Protein 6.2 g, SaturatedFat 0.7 g, Sodium 293.5 mg, Sugar 3.6 g
SPELT BREAD RECIPE {WITH HERBS & SEEDED CRUST}
Hearty, tasty, and quite simple to bake, this seeded spelt bread recipe is perfect for dipping into some oil and balsamic vinegar, slicing for sandwiches, or toasting up for breakfast. So what are you waiting for? Let's get to breadness!
Provided by Bailey Ruskus
Categories Baked Good
Time 20h55m
Number Of Ingredients 12
Steps:
- In a large bowl, combine 3 cups (480 g) of the spelt flour, yeast, Himalayan pink salt, thyme, basil,rosemary, ½ tablespoon (4 g) of the poppy seeds, 1 tablespoon (9 g) of the sesame seeds and the sugar.
- Mix the ingredients with a fork until everything is well combined. Slowly add the water and mix the dough with a fork until the water has been absorbed. Don't overmix this dough or attempt to form it into a ball. It will be wet and messy, and that's exactly what you want. Cover the bowl loosely with a lid;make sure it's not completely airtight. Let the dough sit on the counter to ferment and rise for at least 6 hours and no more than 24 hours. The dough will double in size. The more you let it ferment, the stronger sourdough taste you'll get.
- Preheat your oven to 450°F (232°C). Line a 5 x 9-inch (13 x 23-cm) loaf pan with parchment paper. In a small bowl, mix together the remaining ½ tablespoon (4 g) of poppy seeds, 1 tablespoon (9 g) of sesame seeds, flaky sea salt and granulated garlic. Set this mixture aside.
- Grab your bowl with the dough and remove the lid. Sprinkle 2 to 3 tablespoons (20 to 30 g) of the remaining flour over the top of the dough. Start to release it from the sides of the bowl with your hands, but keep it in the bowl. Knead the dough in the bowl five or six times, dusting it with a bit of the remaining flour as needed. The dough will still be a little flimsy and tacky to the touch.
- Release the dough into the lined loaf pan and cover the top of the dough with your seed mixture. Make a few shallow diagonal slices on the top. Let the dough rest for 10 minutes, and then bake it for 35 minutes. It will puff up and be nice and golden brown on top when it's done. Remove the bread from the oven and use the parchment paper to immediately remove it from the loaf pan. Let the bread cool on a rack for about 30 minutes before serving it. Yum! Keep the bread in an airtight bag on the counter for 4 days, and then move it to the fridge. If you want to make this bread in big batches to freeze, slice it first and put it into an airtight container before freezing it.
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
HERB QUICK BREAD
This simple bread is especially good with soups and stews, but slices are also tasty alongside fresh green salads. The herbs make it a flavorful treat any time of the year. -Donna Roberts, Shumway, Illinois
Provided by Taste of Home
Time 55m
Yield 1 loaf (16 slices).
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, whisk together first 7 ingredients. In another bowl, whisk together egg, milk and oil. Add to flour mixture; stir just until moistened. , Transfer to a 9x5-in. loaf pan coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.
Nutrition Facts : Calories 147 calories, Fat 5g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 160mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
FRESH HERB BREAD
Make and share this Fresh Herb Bread recipe from Food.com.
Provided by Theresa Thunderbird
Categories Yeast Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Measure carefully, placing all ingredients in bread machine pan in.
- the order recommended by the manufacturer.
- Select Basic/White cycle.
- Use Medium or Light crust color.
- Remove from pan and cool on wire rack.
- *Recommend using bread machines with 9-cup or larger bread pan for.
- this recipe.
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