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
SPELT BREAD RECIPE - A QUICK SANDWICH LOAF
An easy and simply delicious bread made with Spelt, an ancient grains flour. Spelt bread has a sweet and nutty taste. It is soft and tender, and makes a delicious sandwich or avocado toast!
Provided by Hostess At Heart
Categories Bread
Time 3h45m
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 g, Calories 102 kcal, Carbohydrate 18 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 99 mg, Fiber 2 g, Sugar 2 g
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
THREE MINUTE SPELT BREAD
Amazingly quick, simple and delicious seedy spelt bread - I'm hoping that some friends of mine who can't tolerate wheat will be able to eat this, it does contain gluten so isn't any good for those have problems with gluten. Recipe originally comes from the Telegraph Magazine, I found it on the True Food Coop website. Seems a bit wrong that this bread is not kneaded and doesn't get left to rise yet still works so well. As I write I have a loaf cooling on the counter top calling to me! I've since read that allowing the dough to rise overnight in a cool place makes it even better - I'll be trying that when I'm not in a rush.
Provided by Moyni
Categories Breads
Time 1h13m
Yield 1 loaf
Number Of Ingredients 7
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.
Nutrition Facts : Calories 602.9, Fat 50.6, SaturatedFat 5.7, Sodium 1192.7, Carbohydrate 25.6, Fiber 12.8, Sugar 1.4, Protein 23
BREAD MACHINE WHOLE SPELT BREAD
Makes one loaf. Makes your house smell like a bakery. Coffee suggested to serve with. :) This is the recipe i used to make a spelt loaf today. The aroma of this bread cooking is so wonderful, especially on a winter evening. It's easy to add seeds or nuts as you like (I did) and what I love is that it's kneaded in the bread machine. Use as the bread for a Reuben sandwich. Or serve toasted stuffed with rondele and hot sauerkraut for an unbelievably tasty and filling lunch. Add some beef bacon if you don't mind mixing meat and dairy for a 5 star sandwich. I'll tweak it as I find better methods, but for now enjoy this as-is. I used other recipes and flour properties to gauge how to bake up a soft loaf and it turned out really really well in my opinion. The husband gives it 5 stars :D
Provided by WuhanNoodle
Categories Yeast Breads
Time 3h5m
Yield 12 Slices, 6 serving(s)
Number Of Ingredients 11
Steps:
- Insert all items into bread machine starting with the first listed ingredient and ending with the yeast or seeds/nuts. Keep the extra spelt for kneading it into the loaf shape of your choice.
- Set machine to dough cycle (1.5 hours for me).
- When it finishes, powder your hands with the extra spelt flour and grab the dough.
- Shape it into a loaf shape, using extra spelt as necessary to shape.
- Place in a greased loaf pan.
- Turn your oven to the lowest temperature for two minutes. Then shut it off and place your loaf in there.
- Let rise for about 35 minutes. It'll maybe not look too tall, but don't worry. It should have at least grown by 50%.
- Turn oven on to 375 degrees. Bake for 35 minutes (don't worry about preheat time. Those 8 minutes are included when I did it).
- Bread should be pretty much done, but let it slide out of loaf pan and cook on wire rack in oven for 10 more minutes at 300 degrees.
- When done, let it cool for ten minutes. You can avoid the urge to start eating by getting coffee going.
- Enjoy, with or without coffee.
Nutrition Facts : Calories 83.6, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.2, Sodium 426.8, Carbohydrate 12.4, Fiber 0.3, Sugar 11.8, Protein 0.5
PERFECT BREAD MACHINE SPELT BREAD
My husband's quest to find a recipe which produces light, fluffy (rather than solid and dense) spelt bread from a bread machine has finally paid off. He did lots of experimenting, and this one has produced consistently good results. Update: can't see how to respond to the review which found the bread heavy, so responding here. If you definitely used WHITE spelt flour, not wholewheat, then it sounds as though perhaps different bread machines get different results? :-( However, there is one other possibility. Did you use fast action dried yeast, suitable for breadmakers? Or Dried active yeast which is for hand baking? We were using the former. The other thing my husband suggested trying, if you're using the correct flour and yeast, is to try upping the amount of yeast you're using, and see if that helps. You could also try upping the amount of water slightly, but try each solution separately first :-) My husband's number one rule, stemming from his scientific background :-) Hope one of these tips work, and not that it is the bread machine themselves (ours is a Panasonic SD255)
Provided by Chef UK
Categories Yeast Breads
Time 4h5m
Yield 1 loaf of c12 slices, 12 serving(s)
Number Of Ingredients 7
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).
PERFECT SPELT BREAD
I found this recipe somewhere on the internet years ago and it is the best spelt bread recipe I have ever used. I am putting it on here so that I won't lose it. I get lovely light perfectly raised loaves of bread each time I make it. The trick with spelt is to NOT over knead it. When using wheat flour it is almost impossible to knead "too long" but with spelt flour if you knead too long your finished loaves will come out heavy and crumbly. Remember to add the flour gradually and only use enough that you don't actually stick to everything as you knead. I usually add the last cup or so a bit at a time so I can stop when I think the dough has enough flour. Hope you enjoy it! For a lighter flavour and texture, use up to 50% white spelt flour. NOTE: IT IS IMPORTANT THAT YOU DON'T OVER-KNEAD SPELT DOUGH!
Provided by Chef Gustival
Categories Yeast Breads
Time 3h45m
Yield 2 loaves, 2 serving(s)
Number Of Ingredients 6
Steps:
- Combine the yeast, water and honey in a large warm bowl. Let stand for 10 minutes or until the yeast softens.
- Stir in the butter and salt and 3 cups of flour. Stir vigorously with a wooden spoon.
- Add the remaining flour in increments until the dough become too stiff to stir, then place the dough on a lightly floured surface.
- Knead for about 6 minutes, adding the remaining flour as necessart, until the dough become smooth and elastic. Do not overknead!
- Place the dough in a lightly greased bowl. Cover and let rise in a warm, draft-free spot for about 2 hours or until doubled in bulk. (I find that sometimes it only takes an hour, make sure to check!).
- Grease two 8 1/2" x 4 1/2" loaf pans. Punch the dough down to deflate it and divide it in half. Form each half into a smooth loaf and place in a prepared pan.
- Cover and let rise in a warm draft-free spot for about 1 hour or until the dough has risen to the top of the pans. (Again, I find that it seems to take less time than listed here.).
- Preheat the oven to 350°F.
- Uncover the risen loaves. Place the pans on a heavy baking sheet and bake for 45 minutes or until the tops are light brown and crusty. Remove from the oven and tap out of the pan into the baking sheet. Turn the oven off and return the breads to the oven to crisp for 5 minutes. Remove from the oven and let cool on a wire rack.
More about "spelt bread recipe a quick sandwich loaf food"
PERFECT SPELT SANDWICH BREAD RECIPE | THE FRUGAL FARM …
From frugalfarmwife.com
4.7/5 (20)Estimated Reading Time 5 mins
- It’s said that spelt doesn’t require as much kneading as wheat, and I’ve found four minutes to work very well.
- let rise in bowl, covered with a light cloth until double. shape into a loaf, and let rise again in a greased loaf pan.
SPELT BREAD RECIPE - QUICK SANDWICH LOAF - YOUTUBE
From youtube.com
Author Julie MenghiniViews 308
SPELT BREAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
QUICK SANDWICH BREAD - GARDEN IN THE KITCHEN
From gardeninthekitchen.com
EASY SPELT BREAD RECIPE: SIMPLE AND QUICK 1 HOUR PREP
From utopia.org
11 SPELT BREAD RECIPES TO TRY
From allrecipes.com
12+ SPELT BREAD RECIPES » LEELALICIOUS
From leelalicious.com
SPELT BREAD RECIPE - FOOD FANATIC
From foodfanatic.com
SIMPLE SPELT BREAD RECIPE - OCCASIONALLY EGGS
From occasionallyeggs.com
SPELT BREAD: A BEGINNING LOAF – SMALL VALLEY MILLING
From smallvalleymilling.com
SPELT BREAD RECIPES - THE BREAD EXPERIENCE
From breadexperience.com
QUICK SPELT BREAD RECIPE [+VIDEO] | MASALAHERB.COM
From masalaherb.com
HIGH-FIBER SEEDED SOURDOUGH BREAD RECIPE | THE PERFECT LOAF
From theperfectloaf.com
ENGLISH MUFFIN BREAD RECIPE - SIMPLYRECIPES.COM
From simplyrecipes.com
SPELT BREAD LOAF (NO-KNEAD) - IT'S NOT COMPLICATED RECIPES
From itsnotcomplicatedrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love