Spelt Fruit Loaf Food

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.

SPELT FRUIT LOAF

Steps:

• Bush a baking tray with oil to lightly grease. Combine the yeast, sugar, water and sesame oil in a small bowl. Set aside in a sarm place for 10 mins, or until foamy.
• Combine flour, quinoa, salt, bread improver, xantham in bowl. Make a well in the centre and pour in the yeast meixture. Still till well combined with wooden spoon. Knead for 5 minutes until smooth and elastic. Place in oiled bowl and turn to coat in oil. Cover with plastic wrap and set aside in a warm place to prove for 30 - 40 minutes until dough doubles in size.
• Preheat oven to 200°C Turn the dough out onto a lightly floured surface. Add the fruit/nut mix and knead until fruit is corporated and dough is elastic. Shape dought into a 30cm long log. Brush with egg and sprinkle both sides with the seeds. Place on prepared tray. Set aside in a warm place for 20 mins or until doubled in size.
• Bake for 20 minutes. Reduce temperature to 180 C for a further 20 minutes or until brown and loaf sounds hollow when tapped on the base. Turn onto oven rack to cool.

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).