Spelt Bread Food

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 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.

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.

WHOLE SPELT SOURDOUGH BREAD

Steps:

• Follow the instructions in the video.
• Bake at 450 for 45 minutes or until internal temp is 195-200.

A BEGINNING LOAF

Steps:

• Combine flour, yeast, sugar and salt in large mixing bowl. Whisk. Heat the milk or soy milk until warm (110-115 degrees F); stir it in along with 1 Tbsp of the oil. Continue stirring until dough forms (about 30 seconds). Turn out onto a lightly floured surface and knead until the dough is smooth and springy (about 3 minutes). Place dough in a clean, lightly oiled bowl; turn so all surfaces are lightly covered with oil. Place in a warm (80-85 degrees F), draft-free place and let rise until about doubled in volume (25-30 minutes). Check by pressing a fingertip lightly into top of dough about 1/2" deep. If the indentation remains, dough is ready. Heat oven to 350 degrees F. Turn dough out of mixing bowl. Form into a round and place on baking pan; or form into loaf and place in lightly greased loaf pan. Gently brush the top (and sides if making a round) of the loaves with the remaining oil. Bake on center rack of moderate preheated oven (350 degrees F) for 25 minutes or until bread turns golden brown and sounds hollow when tapped with your finger. Serve hot or room temperature. For variations, try serving with a fruit juice glaze or berry topping or incorporate a teaspoon of spice such as cardamom into the dough.

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.

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.

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.

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.

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.

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.

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.

100% SPELT BREAD (BREAD MACHINE)

Steps:

• Please ingredients in loaf pan in order suggested by manufacturer. (The above order is for my Black & Decker bread machine).
• Set to Rapid Bake, Light Crust.

BREAD MACHINE SPELT BREAD

Steps:

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

SPELT BREAD

Steps:

• Preheat oven to 400 degrees F Measure your flour and put into a large bowl.
• Add the oil to the flour, and rub the flour and oil together with your hands until nice and crumbly throughout.
• Stir in the salt, baking soda, and cream of tartar.
• Add the water and work through until you have formed a soft dough.
• Immediately divide dough into two equal parts, and put into two loaf pans.
• Bake for 30 minutes in your preheated oven.