Rye Spelt Grain Bread Getreidebrot Food

SPELT RYE BREAD

Steps:

• in measuring cup warm milk in microwave, then stir in sugar and yeast. do not microwave the yeast! let proof for 10 min.
• mix flours and salt, stir in milk mixture and margarine to make a soft dough.
• knead for a minimum of 5 min, add more white flour if too sticky.
• let rise until doubled in size.
• punch down and knead some more, form into the shape desired. i like to make a log and put in a greased loaf pan to make a classic supermarket loaf shape.
• let rise until doubled in size again, bake at 375 for 25 min, if getting too brown cover with foil.
• remove from pan and let rest on a rack. goes well with butter and/or cream cheese for a filling, fast breakfast.

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.

SPELT BREAD

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.