Simple Spelt Bread Food

SIMPLE SPELT BREAD RECIPE

Steps:

• Add the water and honey to a large bowl, or the bowl of your stand mixer. Sprinkle the yeast overtop and let it sit for ten minutes. After ten minutes, it should be foamy. If the mixture doesn't foam, discard - you need new yeast.
• Add the milk, olive oil, 2 cups (300g) of the flour, and the salt. Stir with a wooden spoon until a loose dough forms.
• Add the remaining flour 1/2 cup at a time, kneading between each addition, until a smooth, springy dough forms. This should take 6-8 minutes. It should be quite smooth and not really sticky. If you're using a stand mixer, use the dough attachment for this.
• Place the dough into a large greased bowl and cover with a tea towel or large plate. Let it rise in a warm, draft-free place for one hour, or until doubled in size. This is called proofing.
• When the dough has risen, punch it down gently and place it into a parchment-lined or well greased standard-size** loaf pan, tucking any untidy ends underneath. Cover with a tea towel and place the loaf into a warm place to rise again for half an hour longer. While it's rising, heat your oven to 180°C (350°F).
• Bake the bread for about 45 minutes, or until golden, and it sounds hollow when tapped. Remove from the pan and cool for ten minutes on a rack before cutting.
• Store the bread in a sealed container for up to three days, or freeze for up to a month.

VERY SIMPLE SPELT BREAD

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.

PERFECT BREAD MACHINE SPELT BREAD

Steps:

• Add water to bread machine, then oil, then flour, then salt, then sugar, then yeast.
• Set on "Normal" setting (which is 4 hours), with small loaf and light crust settings.
• NB: If you use wholegrain spelt rather than wholemeal, then reduce the yeast to 1.5 slightly rounded teaspoons (about 3.5g).

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.

SPELT BREAD RECIPE - A QUICK SANDWICH LOAF

Steps:

• Put one cup of water in a large bowl and heat it in the microwave until warm. Add honey and stir until combined. Stir in butter and salt and when combined, stir in the flour and the yeast. Stir briskly with a wooden spoon. Add more flour until dough comes together. It is a sticky dough, but you will want to be able to handle it. Turn it out on a floured surface and knead for 5 minutes, adding additional flour if necessary, until smooth and elastic.
• Put the dough in a well oiled bowl, turning once to coat both sides. Cover and allow the dough to raise in a warm area for 2 hours.
• Shape the dough and put in a well greased 8 x 4 loaf pan. Cover and allow to raise for 1 hour.
• Bake in a preheated oven at 350 degrees F for 25 to 35 minutes.
• Remove the bread from the bread pan and allow it to cool completely on a cooling rack before slicing.

THREE MINUTE SPELT BREAD

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.

EASY SPELT CORN BREAD

Steps:

• Pre-heat oven to 400°F.
• Combine dry ingredients.
• Stir in wet ingredients until combined.
• Pour into 8x8 prepared pan and bake until golden brown, 20-25 minutes or until toothpick pulls clean.

SPELT BREAD

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.

SIMPLE SPELT BANANA BREAD

Steps:

• Preheat the oven to 375 F. Oil the loaf pan with 1/2 tablespoon of coconut oil.
• In a medium bowl, combine the flour, baking powder, and salt. Mix to combine.
• Place the banana chunks into a large bowl and mash them with a fork. If you are using frozen bananas, make sure they have thawed completely.
• To the bowl with the mashed bananas, add the eggs, milk, maple syrup, 1/4 cup of melted coconut oil, and vanilla extract. Mix until well combined. See the notes.
• Add the dry ingredients to the wet ingredients and stir until everything is moistened but make sure not to overmix.
• Pour the batter into the loaf pan and place the pan in the oven. Bake for 45 to 50 minutes or until the cake tester comes out clean.
• Remove the loaf pan out of the oven and place it on a cooling rack. When the banana bread is cool enough to handle, take it out of the loaf pan.
• The banana bread tastes best when it's slightly warm.

SPELT SOURDOUGH BREAD

Steps:

• Combine all the ingredients in the bowl and stir until it is well combined. The dough will have a rough, chunky look.
• Dump the dough onto a work surface and knead the dough with your hands until it is smooth. Approximately 10 to 12 minutes. (Essentially, you are massaging the dough by stretching and pushing. This will help develop the gluten.) At this stage, it will be wet and sticky. Try not to add more flour or your finished bread will be dense and heavy. The dough will stick to your hands and feel messy but if you get your hands wet it won't stick as easily.
• Place the dough into an oiled bowl and turn it so oil coats the top of the dough. Cover with plastic wrap and let it sit at room temperature for 3 to 6 hours (see notes) or in the refrigerator overnight. (A longer proof time in the fridge will give the bread a more complex, sourdough flavor.)
• Turn the dough out onto a work surface and form it into a round ball. (See notes)
• Place the ball of dough into a proofing basket or any container that is the shape that you want your bread to be shaped. (See notes)
• Let the dough rise again a second time for 3 to 6 hours** at room temperature until almost doubled in size. (Or you could let it rise in the fridge overnight for 12 to 15 hours)
• Preheat the oven to 450°F. Place the Dutch oven inside so it gets hot. It should take 20 to 30 minutes to preheat the Dutch oven.
• Place a piece of parchment on a board then lay it on top of the proofing basket. Flip the board and basket so the basket is on top then remove the basket.
• When the oven is hot, use the parchment paper to place the bread into the Dutch oven. Make a slash in the loaf with a sharp knife. For an extra burst of steam and a slightly higher rise, spray the dough with a bit of water.
• Bake for 20 minutes then remove the lid and finish baking for another to 30 to 35 minutes.
• Let the bread cool completely before slicing it.

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.

SPELT BREAD RECIPE WITH SEEDS (VEGAN, NO OIL, NO SUGAR)

Steps:

• Place the flour, seeds, and yeast in a mixing bowl of a stand mixer. Mix it briefly until the yeast is mixed with the flour. Add the water and knead the dough on a low level for about 4 minutes. Now add the salt and apple cider vinegar and knead for another 2 minutes. Sprinkle some flour over the dough and cover it with a cloth. Let it rise in a warm place for 1 hour. The dough should now have twice the volume. Take parchment paper and use it to line a loaf pan. Put a few seeds on the bottom of the loaf pan. Briefly knead the dough and put it in the loaf pan. Let the dough rise for an additional hour. Preheat the oven to 430°F (220°C). Sprinkle a few more seeds on the bread and put it in the oven. Set the oven to 400°F (200°C) and bake for 45-60 minutes. Let it cool completely before you cut it.

SPELT BREAD

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.

BREAD MACHINE SPELT BREAD

Steps:

• Place ingredients in order suggested by manufacturer. Bake on normal or basic cycle.

SPELT AND RYE BREAD RECIPE FOR HEALTHY EATERS

Steps:

• Weigh the ingredients whilst keeping the dry ones separate to the wet.
• Add all the ingredients to a mixing bowl and, using a dough scraper, gently combine the ingredients in a circular motion. After a minute or two the bowl will starts to hinder the technique as the ingredients form a mass. In a dough mixer: If you are using a dough mixer, add all the ingredients to a dough mixer fitted with a dough hook attachment. Mix at a slow speed for 6 minutes before increasing the speed to fast for another 6 minutes. Note that a small mix in a large mixer will not work well with this kind of dough. Now move to step 5.
• Tip the dough out of the bowl an onto a worktop. Set a timer for 6 minutes and slowly knead using a stretching technique with the heel of your hands until the timer sounds. Place back into the mixing bowl and cover. Place in the fridge for 10 minutes.
• Remove from the fridge and start a 8 minute timer. Fast knead using the French or the stretch, slap and fold method on the workbench. When the timer sounds, place the dough back in the bowl and cover.
• Return the bowl to the fridge to bulk ferment for 30 minutes. This will lower the temperature and allow the gluten to strengthen gradually.
• Remove the dough from the bowl and place it on the table. Knock it back or complete a stretch and fold.
• Return the dough to the bowl, cover and rest on the worktop for a further 30 minutes. If the dough is still warm (+28C (82F)), you should put it in the fridge for the same amount of time
• Remove from the fridge and turn the dough onto the table. Knock out the air and pre-shape into a batard shape (cylinder). Lightly dust an area of the table with spelt flour and leave the dough to rest on the surface for 10 minutes.
• Punch the dough back down and reshape into a batard, Roll the edges of the dough to taper them and give the dough a nice crescent curve if you wish.
• Place your spelt and rye bread on a dusted board to prove. Leave for 2-3 hours, whilst lightly spraying with water every 30 minutes if it dries out. This will take longer in cool conditions. Whilst it's rising, you'll need to get the oven preheated to 250C (480F) with a baking stone and a lipped tray beneath it
• Sprinkle some spelt flour over the top and cut with three cuts at diagonals against the flow of the curved bread using a lame. Drop into the oven by sliding it off the board or transferring to a peel and sliding from that. Add steam to the oven and drop the temperature to 230C (440F).
• Once it's doubled in size, sprinkle spelt flour over the top and score with three cuts. Th cuts should be diagonal, against the flow of the curve of the bread. It's best to use a lame to make the cuts but a serrated knife will work fine if you don't have one.
• Drop onto the preheated baking stone by sliding it off the board or transferring to a peel and sliding from that. Wearing oven gloves, add a cup of hot water to the tray beneath. This will create steam which enhances the crust and the oven spring.
• As soon as the water is poured on the tray, get the oven door shut as quickly as you can (without burning yourself!). Drop the temperature to 230C (440F) and bake for around 35 minutes. After 20-25 minutes, open the oven door to release some of the steam.
• Once the bread sounds hollow when tapped, slide a peel underneath or use oven gloves to remove your spelt and rye bread from the oven. Let it cool for a couple of hours before eating!

SPELT BREAD I

Steps:

• Stir yeast and sugar, gradually adding warm water. Add about half the flour and the salt and beat well. Add the remainder of the flour gradually to acquire a stiff dough. It may require more or less than 7 cups.
• Knead 5 to 10 minutes until smooth and elastic.
• Put dough into a buttered bowl and turn once to butter surface. Cover with a towel and let rise until doubled, keeping it between 80 and 90 degrees F during the entire time of rising, about 2 hours.
• Punch down dough with your fist and divide into two parts. Knead and shape into 2 loaves and place into loaf pans. Cover again and allow dough to rise to top of pans.
• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
• Bake at 350 degrees F (175 degrees C) for 50 minutes.