Very Simple Spelt Bread 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.

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.

WHOLE BANANA BREAD

Steps:

• A couple of hours before baking, let the bananas thaw completely on a plate at room temperature.
• Position an oven rack in the middle of the oven and preheat to 375 degrees F. Spray an 8-by-4-inch loaf pan with nonstick spray and line with parchment, leaving 1-inch overhang on the long sides.
• Whisk the cake flour, baking soda and salt in a medium bowl; Set aside.
• Trim the stems and tips from the thawed bananas then transfer the unpeeled bananas to a high-power blender or food processor; blend until smooth, about 2 minutes. Transfer to a large bowl; add both sugars, the eggs, butter and vanilla extract. Whisk until well combined. Fold in the dry ingredients until just combined. Stir in the chocolate chips, if using.
• Transfer the batter to the prepared loaf pan and bake until puffed up, golden brown and a toothpick inserted in the center comes out clean, about 1 hour 10 minutes. Let cool on a wire rack for 10 minutes. Remove from the pan and let cool completely on the rack.

BASIC SPELT BREAD FOR OVEN OR BREAD MACHINE

Steps:

• OVEN INSTRUCTIONS: Dissolve yeast in honey with vegetable oil and water.
• Add salt and 1 1/2 cups of spelt flour. Beat well for 3-4 minutes.
• Cover with damp cloth and let rest in a warm place for approximately 30 minutes or until double in size.
• Add remaining flour, turning onto floured board and knead until smooth, adding flour if necessary.
• OPTIONAL: Add desired additional ingredients to taste. This is where I tend to add small amounts of herbs (such as basil and/or rosemary), chia seeds (usually ground), and/or grated parmesan/asiago cheese.
• Place in oiled loaf pan and cover with damp cloth. Let rise in warm place until double in size (approximately 30 minutes).
• Bake at 350 degrees for 30-40 minutes or until golden brown.
• BREAD MACHINE INSTRUCTIONS: Add ingredients to machine according to manufacturer's instructions.
• Bake on shortest cycle (NOT quick bread cycle).
• If loaf falls and craters during baking cylce, decrease water slightly next time.

SUPER EASY OATMEAL SPELT BREAD

Steps:

• In a small bowl combine milk & vinegar, stir & let sit for a bit.
• In a large bowl, (I use my kitchen aid mixer) combine the flours, salt, and yeast; make a well in the center and add the milk mixture, egg, honey and melted butter and mix to combine. Add the oatmeal and continue to mix for several minutes on medium until the batter is elastic but it will still be *very* sticky and not your traditional "kneadable" dough consistency.
• Cover and let rise until dough doubles in size, about an hour.
• Grease two bread pans. Divide the dough between the pans, you'll literally be pouring/glooping it out - cover with greased plastic wrap and let rise until the bread is about 1/2 inch above the rim of the pans, about 1 hour.
• Bake in a pre-heated 375 degree oven for 30-45 minutes, until the loaves are golden brown on top and make a hollow sound when thumped on the bottom. Remove from pans and cool on a wire rack for at least 30 minutes before slicing.