SIMPLE SPELT BREAD RECIPE
An easy spelt bread recipe, made with 100% whole grain spelt flour, for the perfect sandwich bread. You're just over two hours away from homemade bread, and about 10 minutes of active kitchen time.
Provided by Alexandra Daum
Categories Bread
Time 2h25m
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 slice, Calories 124 kcal, Carbohydrate 19 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 190 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 3 g
IT'S SPELT PROTEIN BREAD
This is a variation on a traditional Roman loaf. Very simple to make and very easy to alter to your needs. https://abblesauce.wordpress.com/2015/05/26/spelt-protein-bread/
Provided by Abblesauce
Categories Breads
Time 1h40m
Yield 1 Loaf, 12 serving(s)
Number Of Ingredients 7
Steps:
- Mix all your dry ingredients together.
- Dissolve your honey in your warm water.
- Mix everything together in an upright mixer with a dough hook attachment.
- I put my mixer on a low setting, If you are old school, prepare for an arm work out, stir everything together until it is all very well incorporated. Now out of convenience I probably give the dough a good 10 minutes just rolling around in the mixer on low.
- Give your dough a few sprays with your oil. The dough should be able to roll into a ball, the bowl should be reasonably clean. Squirt or drizzle a bit of oil on top.
- Roll it out to a big fat sausage. For one loaf, just make a big sausage around the size of your loaf tin. You could also just make a bloomer style by putting a big ball on a baking sheet.
- Pop in a bread tin. If the bread tin is the approach you are going for, pop it in! I gave my tin a little spray with some more oil, then once the loaf was in I sprayed the top of that a bit too. Cover with clingfilm.
- Leave to rise until it has doubled in size. You can leave it in the fridge to proof over night if you wish, but I always cook mine the day I make it. One loaf I left out all day, it had risen high and mighty, when I came back it had collapsed, I gave it another kneading, let it sit for 30 mins or so. Seemed to cook fine, came out softer than the one in this post.
- Place in pre-heated oven at 180c for 40 minutes The loaf in the top picture came out with a very crisp top crust, really nice to be honest, but other loaves have come out with softer crusts. My way of telling if my loaf is cooked is to tap on the top with my nails. Is its crisp? Does it 'tap'? If it does I bring it out and knock on it, should sound hollow, should sound like that on the bottom too, should be able to stand nice and sturdy.
- Leave to cool, slice up and eat!
Nutrition Facts : Calories 44.5, Fat 0.6, SaturatedFat 0.1, Sodium 68.6, Carbohydrate 4.5, Fiber 1, Sugar 1, Protein 6.3
NO KNEAD 50% SPELT SOURDOUGH
This 50% spelt sourdough bread has a soft nutty flavor and a lovely crispy crust. The method is no knead, and ideal for beginners and advanced bakers alike who are looking for a simple and healthy ancient wheat sourdough bread.
Provided by Melissa Johnson
Categories Recipes
Time 55m
Yield 12
Number Of Ingredients 5
Steps:
- Thoroughly mix all of the ingredients in a bowl and, if possible, transfer the dough to a straight-walled container like this 2 qt. dough bucket. Mark the level on the container and let the dough rise until it is close to double in size. This was about seven hours for my starter strength and ambient temp.
- Flour your countertop and scrape the dough out of the bucket. Using a bench knife or floured hands, fold the dough onto itself so all the outer surfaces are floured. Then flip the dough and pre-shape it into a ball.
- Cover the dough with a bowl and let it rest about 20 minutes.
- Flour the top of the dough ball, flip it onto the floured side using your bench knife, and form the dough into your final bread shape (boule, batard, oblong loaf). Shaping how-to videos can be found here.
- Place your dough seam-side up in a proofing basket, stitching it tighter if it seems loose. Cover and let the basket sit at room temperature for 20-60 minutes (do the longer end of that range if your dough was less than doubled for the bulk fermentation).
- Place your covered proofing basket in the refrigerator overnight (8-16 hours).
- Preheat your oven to 500F for 30 minutes with your baking vessel inside.
- Flip your dough onto parchment paper, score it, and load it into the hot baking vessel.
- Bake at 500F for 20 minutes with the lid on.
- If you're baking in cast iron, slide a baking sheet under the vessel, same shelf with direct contact at this point.
- Lower the oven temperature to 450F, remove the lid, and bake for an additional 15 minutes or until the internal temperature of the bread is over 205°F.
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