Rye Spelt Grain Bread Getreidebrot Recipes

SPELT RYE BREAD

Spelt Rye Bread image

twiqued a couple recipes to come up with this, still a work in progress but i think it has more richness then the spelt breads made with no white flour and water instead of milk. it's also easier to work with. let me know how you improved it

Provided by spiritussancto

Categories Yeast Breads

Time 27m

Yield 1 loaf, 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2/3 tablespoon instant yeast
1 cup milk, warmed to a touch above body temp
3 tablespoons brown sugar
2/3 cup white flour (plus more for kneading)
1 1/3 cups spelt flour
1 cup dark rye flour
1/3 tablespoon salt
3 tablespoons margarine

Steps:

in measuring cup warm milk in microwave, then stir in sugar and yeast. do not microwave the yeast! let proof for 10 min.
mix flours and salt, stir in milk mixture and margarine to make a soft dough.
knead for a minimum of 5 min, add more white flour if too sticky.
let rise until doubled in size.
punch down and knead some more, form into the shape desired. i like to make a log and put in a greased loaf pan to make a classic supermarket loaf shape.
let rise until doubled in size again, bake at 375 for 25 min, if getting too brown cover with foil.
remove from pan and let rest on a rack. goes well with butter and/or cream cheese for a filling, fast breakfast.

Nutrition Facts : Calories 339.6, Fat 11.9, SaturatedFat 3, Cholesterol 8.5, Sodium 716.2, Carbohydrate 51.7, Fiber 8.2, Sugar 10.3, Protein 9.5

RYE & SPELT GRAIN BREAD (GETREIDEBROT)

Rye & Spelt Grain Bread (Getreidebrot) image

This my own recipe which is as a result of playing around in the kitchen. I'm trying not to eat too much wheat as it makes me bloat up & after a trip to Germany I fell in love with their heavy rye & vollkornbrot. This is my variation & is a quicker recipe (I was craving bread tonight!) as you don't need to make the starter the day before. I used Allinson's dried active yeast which is for handbaking only. Spelt is an ancient type of wheat which was popular during Roman times. Whilst it does have gluten, the structure is different to modern wheat so some gluten intolerant people are able to eat products made from spelt as the gluten is different to that found in modern wheat. Finally, if you want to make this vegan you could easily substitute soy milk for the cows milk.

Provided by LilKiwiChicken

Categories Yeast Breads

Time 3h25m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon active dry yeast
1 tablespoon dark brown sugar (I used muscovado)
1/2 cup water, tepid
1 1/4 cups milk
1/8 cup molasses
3 1/2 cups rye flour
2 cups spelt flour
1/2 cup brown rice flour
2 tablespoons oat bran
1/2 teaspoon salt
3 tablespoons linseeds
4 tablespoons oatmeal, coarse

Steps:

Mix the sugar & dried yeast together in a large bowl. Add the tepid water & let brew for 15 minutes.
Mix the milk & molasses together.
Heat a small frying pan on medium & gently heat the linseeds & oatmeal. Take off the heat once warmed through.
Add the milk & molasses to the yeast mixture & stir gently.
Put the flours in a bowl, along with the oatbran & salt. Add the milk & yeast mixture, and stir. The resulting mixture will be sticky.
Turn out onto a lightly floured bench & knead. You may need to add a little bit more rye flour, but don't add too much as the bread will be too dry. The dough will still feel a bit tacky. Knead for 5 minutes.
Gradually add the linseed & oatmeal mixture, kneading all the time. Total kneading time is about 10 minutes.
Cover the dough & let prove for about 1 hour, or until doubled in size.
Pre heat the oven to 190 degrees Celscius. I also put my pizza stone in then as well.
Knock down gently & shape into two loaves. Put each loaf on a sheet of baking paper, cover & let prove until doubled, about 1 hour. Spelt tends to rise quickly.
Gently move the loaves onto the pizza stone & cook for about 40 minutes, or until the loaf sounds kind of hollow when tapped. You may have to cook them one at a time, it depends how big your loaves turn out.
The bread will be dense and quite chewy, and is great served with cream cheese, cottage cheese or just toasted.

Nutrition Facts : Calories 85.8, Fat 0.9, SaturatedFat 0.4, Cholesterol 1.8, Sodium 56.7, Carbohydrate 17.6, Fiber 2.6, Sugar 1.7, Protein 2.5

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