HONEY SPELT BREAD (BREAD MACHINE)
The original recipe came from a whole grains cookbook and used whole wheat flour instead of spelt, but I'm starting to experiment with spelt flour in my breads and made a few adjustments. It turned out fantastic! A light whole grain bread with great flavor, perfect for sandwiches! You could also use any other whole grain flour instead of spelt.
Provided by Pickles McGee
Categories Breads
Time 2h40m
Yield 1 lb loaf, 16 serving(s)
Number Of Ingredients 9
Steps:
- Measure all ingredients and place in bread machine pan in order specified by manufacturer.
- Program rapid white cycle (when using spelt flour to prevent overkneading), select light crust, 1 lb loaf, and press start.
- Remove baked bread from pan and cool on wire rack before slicing.
Nutrition Facts : Calories 93.7, Fat 1.9, SaturatedFat 1, Cholesterol 17.4, Sodium 134.4, Carbohydrate 16.3, Fiber 0.5, Sugar 4.3, Protein 2.8
PERFECT BREAD MACHINE SPELT BREAD
My husband's quest to find a recipe which produces light, fluffy (rather than solid and dense) spelt bread from a bread machine has finally paid off. He did lots of experimenting, and this one has produced consistently good results. Update: can't see how to respond to the review which found the bread heavy, so responding here. If you definitely used WHITE spelt flour, not wholewheat, then it sounds as though perhaps different bread machines get different results? :-( However, there is one other possibility. Did you use fast action dried yeast, suitable for breadmakers? Or Dried active yeast which is for hand baking? We were using the former. The other thing my husband suggested trying, if you're using the correct flour and yeast, is to try upping the amount of yeast you're using, and see if that helps. You could also try upping the amount of water slightly, but try each solution separately first :-) My husband's number one rule, stemming from his scientific background :-) Hope one of these tips work, and not that it is the bread machine themselves (ours is a Panasonic SD255)
Provided by Chef UK
Categories Yeast Breads
Time 4h5m
Yield 1 loaf of c12 slices, 12 serving(s)
Number Of Ingredients 7
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).
FABULOUS HONEY WHITE BREAD (BREAD MACHINE)
This recipe makes a loaf of bread that is high rising, soft textured, slices well, and keeps well too. All the qualities we get in store bought bread but, warm and fresh out of the bread machine, at a fraction of the cost too. I make this recipe 3 to 4 times a week. You will love this!!!
Provided by QueenBof6
Categories Yeast Breads
Time 3h5m
Yield 1 large loaf (2 LB Capacity), 18 serving(s)
Number Of Ingredients 6
Steps:
- Place ingredients in bread pan in order specified by your manual.
- Use the white bread and light crust setting.
- Press start.
- Your dough should be slightly tacky to the touch and soft when you press down on it, like playdoe when you first open it. If too dry add warm milk 1 teaspoon at a time. If too wet add white flour 1 Tablespoon at a time.
BASIC SPELT BREAD FOR OVEN OR BREAD MACHINE
This basic recipe is from Arrowhead Mills. The taste by itself is wonderful and works well when paired with salty or sweet foods/spreads. I've started to add different combinations or herbs, cheeses, and ground chia seeds into the mix as well. It's a great recipe to experiment with. I've found that the nutrient-rich bread itself is rather filling, so the loaf lasts somewhat longer than expected.
Provided by mmmm_gin
Categories Breads
Time 1h45m
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 48.9, Fat 3.5, SaturatedFat 0.5, Sodium 292.2, Carbohydrate 4.7, Fiber 0.2, Sugar 4.3, Protein 0.4
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HONEY SPELT SOURDOUGH BREAD RECIPE
From kingarthurbaking.com
4.9/5 (26)Total Time 15 hrs 40 minsServings 1
- The night before you're going to bake, make the levain: Weigh the spelt flour, or measure it by gently spooning it into a measuring cup and sweeping off the excess.
- Mix the spelt flour, water, and starter together, cover, and set aside at room temperature for 12 hours, or overnight.
- At this time the levain should be expanded and very bubbly, but not yet starting to fall., The next day, weigh the flours, or measure them by gently spooning them into a measuring cup and sweeping off the excess.
- Combine the flours with all the levain, and the remaining dough ingredients., Mix and knead everything together — by hand, mixer, or bread machine set on the dough cycle — until you have a soft, smooth, elastic dough, incorporating only as much of the remaining 1/2 cup of all-purpose flour as you need to keep the dough from sticking; it will quickly become smooth and elastic., Let the dough rise, covered, for about 1 hour.
HONEY SPELT BREAD RECIPE - LIONEL VATINET
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3/5 (637)Total Time 4 hrsAuthor Lionel Vatinet
- In a standing mixer fitted with a dough hook, combine the flour, salt and yeast. Turn the machine to medium low, add the water and honey and mix until the flour is moistened, about 2 minutes, scraping down the side of the bowl with a rubber spatula as needed. Increase the speed to medium and knead until a stiff dough forms, about 2 minutes longer.
- Transfer the dough to a lightly floured work surface and shape into a ball. Set the dough in a well-floured bowl, cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
- Preheat the oven to 450° and spray a 9-by-5-inch loaf pan with vegetable cooking spray. Invert the dough onto a lightly floured work surface and gently punch it down. Fold the dough into a loaf, tucking in the sides and pinching the seams. Transfer the dough to the loaf pan, seam side down. Cover with plastic wrap and let stand until doubled in bulk, about 1 hour.
- Remove the plastic wrap and lightly dust the dough with flour. Using a razor blade or sharp knife, make a shallow lengthwise gash down the center of the loaf. Bake for about 35 minutes, until the loaf is risen, golden on top and an instant-read thermometer inserted into the center of the loaf reads 180°. Let the bread cool in the pan for 10 minutes, then tip it out onto a rack to cool completely before serving.
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