Spelt Bread Recipe With Herbs Seeded Crust Food

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 {WITH HERBS & SEEDED CRUST}

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.

LIGHT SPELT HERB BREAD (BREAD MACHINE)

Steps:

• Add the ingredients into the bread machine in the order given.
• Set for 2 pound loaf; wholewheat bread and a light crust.
• Remember to add your seeds and herbs after the machine beeps 3 times. This is the proper time to make additions.
• When the bread is finished, put on your oven mitts and remove it from the machine.
• Gently shake the bread out onto a wire rack and cool before slicing.
• Bon Appetit!

TASTY-HEALTHY WHOLE SPELT BREAD

Steps:

• Roast the sesame seeds and set aside.
• Grease a 11.5 x 5 inch loaf pan.
• Dissolve yeast in a 1/2 cup of water.
• Sift flour into bowl. Add all other ingredients and mix until a smooth dough is formed.
• Fill dough into loaf pan and let dough rise for about 1 hour. The dough should rise noticable in that time. Otherwise extend time.
• Meanwhile preheat oven (480 F, 250 C).
• Put loaf pan into oven and bake for 15 minutes.
• Reduce heat to 390 F (200 C) and bake for another 45 minutes.
• Take bread out of the oven and turn it around. Bread should easily come out of the loaf pan.
• Put bread into the oven again and bake for additional 15 - 30 minutes. Check frequently. When you thump on the Bread and it sounds hollow, bread is done.
• Take the bread out of the oven and let cool down.
• NOTE: I take the bread out of the loaf pan after 1 hour of baking and bake it until it is done. If the bread should not come out of the loaf pan easily, bake it until it is done in the form. The bread is dense (I like it that way). The moisture can be regulated by baking time, but bake it at least for 1 hour.
• NOTE: You can replace the whole spelt flour against whole wheat flour. You could also use other seeds. Try what you like best.

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).

REBECCA'S FRESH HERB SPELT BREAD

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.