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
WHOLE GRAIN SPELT BREAD
This nutritious Whole Grain Spelt Bread with flax and sesame seeds is super easy to make. It is also much better and more economical than store bought bread.
Provided by LeelaLicious
Categories Breakfast
Time 45m
Number Of Ingredients 7
Steps:
- In large bowl whisk together spelt flour, flax and sesame seeds, yeast and salt until combined.
- Add water and honey and stir until a dough starts to form. When you can no longer stir, turn out the dough on a floured surface and knead into a firm dough ball. The dough should be stretchy and elastic. When tearing of a piece, you should be able to stretch it gently to become transparent. This is called the "Window Pane Test". Alternatively, you can make the dough in a stand mixer with dough hook attachment.
- Place the dough into a clean bowl, cover with a dry kitchen towel and let it rise until doubled in size (about 1.5 hours).
- Lightly grease a loaf pan (9x5 inches). Turn the risen dough out onto a floured surface and stretch it out gently. Shape it into a loaf by first folding in the sides towards the center. Then roll the dough up from the bottom and gently tuck under the ends.
- Place the dough in the loaf pan - seam side down. Brush the top with water and sprinkle with extra seeds. Cover the loaf and let rise for 30 mins to 1 hour. The loaf should look obviously bigger than before, but doesn't exactly have to be 'doubled in size'.
- Preheat oven to 400° F. With a sharp knife make 3-4 diagonal cuts across the top of the risen loaf. Bake the spelt bread loaf for about 40 minutes until the top is golden brown and crusty. When tapping the bottom of the baked bread there should be a hollow sound. If using an instant thermometer, the internal temperature should be 190° F. Let the spelt loaf cool on a wire rack. Slice only once fully cooled.
- Tightly wrapped the spelt bread loaf keeps for about 4 days at room temperature. You can also wrap it airtight and freeze for later.
Nutrition Facts : ServingSize 1 slice (out of 16), Calories 148 kcal, Carbohydrate 28 g, Protein 6 g, Fat 3 g, SaturatedFat 1 g, Sodium 295 mg, Fiber 5 g, Sugar 2 g
TASTY-HEALTHY WHOLE SPELT BREAD
Easy to make whole grain bread with a lot of seeds in it. Tasty and healthy at the same time. Germany is known for its bread variety. This is my little personal addition to this variety. This bread was inspired by a recipe I found ounce in a regional cookbook. I like especially the nutty flavor of the whole spelt flour and the delicate different flavors of the seeds. Try it with a layer of cream cheese and honey for breakfast or with any of your favorite spreads. Goes well together with cheese and salad. Some said it taste best without anything else. I make this frequently and it became one of my favorite breads.
Provided by Thorsten
Categories Yeast Breads
Time 2h40m
Yield 1 Bread, 20 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 73.8, Fat 6.1, SaturatedFat 0.7, Sodium 410.2, Carbohydrate 3, Fiber 2, Sugar 0.2, Protein 3.1
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- Heat water in the microwave on high for 1 to 2 minutes or on the stove until it is between 110 and 130 degrees F.
- Meanwhile in the bowl of a stand mixer with dough hook attachment add the oil, sugar (or honey) and salt. Add the heated water to the stand mixer. Then add the gluten flour, flax seed, quick oats, and 3 cups of spelt flour. Put the yeast on top of the flour, making sure that it does not directly touch the salt or the hot water.
- Turn on mixer and mix, adding additional flour until the dough pulls away from the sides of the bowl and starts to pull away from the center. Stop adding flour at this point even if you have not added the full amount listed in the recipe. Then let the mixer mix for an additional six minutes.
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- Add water and honey and stir until a dough starts to form. Turn out on a flour surface and knead into a firm dough ball. Alternately, you can make the dough in a stand mixer with dough hook attachment.
- Place dough into a clean bowl, cover with a dry kitchen towel and let it rise until doubled in size. (about 1.5 hrs.).
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- Levain (Night before 9:00 p.m.)Add the levain ingredients to a jar and mix well. Leave to ferment overnight.
- Mix (9:00 a.m.)When your levain is mature and ready to be used, add the Main Dough ingredients and the levain (from step 1) to a mixing bowl. Using your hands, mix everything until it comes together into a shaggy mass. Continue to stretch and fold the dough over itself in the bowl to build strength, it will transform from sticky and shaggy to smooth and elastic over the course of 4-5 minutes. Transfer the dough to a container for bulk fermentation and cover.
- Bulk fermentation (9:15 a.m. to 12:45 p.m.)During the 3.5 hour bulk fermentation, give the dough four sets of stretch and folds where the first set is 15 minutes after the start, then every 30 minutes thereafter. After the fourth set, let the dough rest, covered, until the end of bulk.
- Preshape (12:45 p.m.)Gently scrape the dough out of the bulk fermentation container to an unfloured work surface and preshape tightly into a taut round. Let the dough rest, uncovered, for 20 minutes.
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- Whole Oats. Share on Pinterest. Oats are among the healthiest whole grains you can eat. They’re not only packed with vitamins, minerals and fiber but also naturally gluten-free.
- Whole Wheat. Whole wheat is a popular and incredibly versatile cereal grain. It’s a key ingredient in baked goods, pastas, noodles, couscous, bulgur and semolina.
- Whole-Grain Rye. Rye is a member of the wheat family and has been consumed for centuries. It’s typically more nutritious than wheat and contains more minerals with fewer carbs.
- Buckwheat. Though its name may try to fool you, buckwheat is not related to wheat. It’s a pseudocereal, which means it’s a seed that’s used in a similar way to cereals.
- Bulgur Wheat (Cracked Wheat) Bulgur wheat, commonly known as cracked wheat, is popular in Middle Eastern cuisine. This whole grain is often added to soups, stuffed vegetables and salads such as tabbouleh.
- Millet. Millet is an ancient grain perhaps best known as an ingredient in birdseed. However, it has been a part of human cuisine for thousands of years and is considered a staple ingredient in India, China, Africa, Ethiopia, Nigeria and other parts of the world.
- Whole Barley. Barley is a versatile cereal grain that has been consumed for thousands of years. While it’s not as popular as other whole grains, it’s incredibly healthy.
- Spelt. Spelt is an ancient whole wheat that has been grown for thousands of years. Nutritionally, spelt is similar to modern whole wheat and a rich source of manganese, magnesium, phosphorus, zinc, iron, B vitamins and fiber.
- Quinoa. Quinoa is a South American grain that has been hailed as a superfood. This ancient grain is packed with more vitamins, minerals, protein, healthy fats and fiber than popular grains such as whole wheat, oats and many others.
- Brown Rice. Brown rice is widely recognized as a healthier alternative to white rice. That’s because it’s a whole grain, meaning it contains the entire grain including the bran, germ and endosperm.
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