Seeded Spelt Bread Recipes

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SEEDED SPELT BREAD RECIPE



Seeded Spelt Bread Recipe image

This wholemeal seeded loaf uses spelt flour and mixed seeds for extra flavour and texture. Perfect for sandwiches or just eating on its own with butter.

Provided by Rachel Jones

Categories     Bread

Time 3h

Number Of Ingredients 7

500 g Spelt Bread Flour (We used Doves Farm Organic Spelt Flour)
7 g Dried yeast
10 g Sea Salt (Maldon if you have it)
350 ml Warm water
30 g Butter
1 Egg (beaten)
100 g Mixed seeds (and extra for sprinkling )

Steps:

  • Weigh out the spelt flour into the mixing bowl and add the salt and yeast without letting them touch each other in the bowl.
  • Make a well in the centre of the flour and add the softened butter along with the water and the mixed seeds.
  • Bring the ingredients together until they're all combined, don't worry if the dough looks too sticky early on because it will continue to absorb water as it's kneaded.
  • Knead the dough on an oiled surface for 12-15 minutes if you're kneading by hand or for 10 minutes if you're using a dough hook.
  • Leave the dough to rise in a large mixing bowl until it's doubled in size, this will take at least an hour.

Nutrition Facts : Calories 238 kcal, Carbohydrate 32 g, Protein 9 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 19 mg, Sodium 350 mg, Fiber 6 g, Sugar 1 g, ServingSize 1 serving

SEED & SPELT BREAD ABM



Seed & Spelt Bread Abm image

Originally from "300 Best Canadian Bread Machine Recipes", I changed this recipe to suit our love of seeds and a recent interest in spelt. I also wanted to increase the whole grains and reduce or eliminate the white flour. What I ended up with was a delicious, hearty bread, that while dense, still doubled in volume. Feel free to change the non-spelt flour to whatever you'd like, for a total of 1 1/2 cups; there's no need for the gluten if using white bread flour for the entire amount. For the seeds, use any combination you like, for a total of 3/4 cup.

Provided by Katzen

Categories     Yeast Breads

Time 2h35m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 13

1 cup water
1 teaspoon sea salt
1 tablespoon olive oil
2 tablespoons honey or 2 tablespoons molasses
1/2 teaspoon gluten
3/4 cup whole wheat bread flour
3/4 cup oat flour
1 1/2 cups spelt flour
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
2 tablespoons flax seeds
2 tablespoons poppy seeds
1 1/4 teaspoons instant yeast

Steps:

  • Measure all ingredients into the baking pan of your ABM, in the order recommended by the manufacturer. Set it for Basic Cycle, or for Basic Dough, and when the dough completes, shape, and place in a loaf pan. Set in a warm place, and allow to rise for 45 minutes, or until doubled in volume. Set oven for 350, and bake for 35 minutes, or until the loaf sounds hollow when you knock on the bottom.
  • Enjoy!

SEEDED WHOLEMEAL LOAF



Seeded wholemeal loaf image

This hearty, wholesome bread is rich in flavour and packed with seeds - try pumpkin, sunflower, poppy or linseeds

Provided by Chelsie Collins

Categories     Side dish

Time 1h20m

Yield Makes 1 loaf (cuts into 10-12 slices)

Number Of Ingredients 7

400g strong wholemeal bread flour
100g spelt flour
7g sachet fast-action dried yeast
1 tbsp black treacle
oil, for greasing
50g mixed seeds (we used pumpkin, sunflower, poppy and linseeds)
1 egg yolk, loosened with a fork

Steps:

  • Combine both flours in a large bowl with the yeast and 1 tsp fine salt. Mix the treacle with 250ml warm water until well combined. Stir into the flour to make a slightly sticky dough. If you need to add more water, splash it in 1 tbsp at a time.
  • Knead the dough on a lightly floured surface for 10 mins (or in a tabletop mixer for 5-7 mins). Your dough should be smooth and elastic when it's ready. Place the dough in a lightly oiled bowl, flip the dough over to coat it in oil, then cover with a sheet of oiled cling film. Leave in a warm place until doubled in size - this will take about 1 hr (see note, below). Lightly oil a 900g loaf tin.
  • Once doubled in size, knead the dough again for 3-5 mins to knock out the air bubbles - add most of the seeds and work these into the dough as you knead. Shape the dough into an oval roughly the same length as your tin. Place in the tin and leave to prove, covered with oiled cling film, for 30-45 mins until it has nearly doubled in size again. Heat oven to 200C/180C fan/gas 6.
  • Gently press a finger into the loaf to check if it has had enough proving time (see tip). When it's ready, glaze the top of the loaf with the egg yolk and sprinkle over the remaining seeds. Bake in the oven for 40-45 mins until golden brown - if you tip the loaf out of the tin and tap the bottom, it should sound hollow. Leave to cool on a wire rack for at least 30 mins before slicing.

Nutrition Facts : Calories 180 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.43 milligram of sodium

SEEDED SAVORY QUICK BREAD



Seeded Savory Quick Bread image

No kneading or yeast required for this easy loaf! Two types of better-for-you flour -- whole-wheat pastry and spelt -- plus an array of seeds make it super flavorful. Martha made this recipe on "Martha Bakes" episode 805.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 3h40m

Yield Makes one 9-by-5-inch loaf

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil, plus more for pan
2 cups whole-wheat pastry flour
2 cups spelt flour
1/2 cup plus 2 teaspoons sunflower seeds, toasted
1/2 cup plus 1 teaspoon black sesame seeds
2 tablespoons plus 1 teaspoon caraway seeds
2 tablespoons plus 1 teaspoon flaxseeds
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons coarse salt
1 1/2 cups whole milk, room temperature
3/4 cup buttermilk, room temperature
2 tablespoons honey
2 tablespoons extra-virgin olive oil

Steps:

  • Preheat oven to 350 degrees. Lightly coat a 9-by-5-inch loaf pan with oil. Line with parchment, leaving a 1-inch overhang on long sides. Oil parchment.
  • In a large bowl, whisk together flours, 1/2 cup each sunflower and black sesame seeds, 2 tablespoons each caraway and flax seeds, baking powder, baking soda, and salt.
  • In another large bowl, stir together milk, buttermilk, honey, and oil until honey is dissolved. Add flour mixture; beat until combined, about 1 minute. Transfer to prepared pan; sprinkle with remaining seeds, pressing gently to adhere.
  • Bake, rotating pan halfway though, until a tester inserted in center of the loaf comes out clean, about 1 hour, 5 minutes. Let cool in pan on a wire rack 20 minutes, then turn out bread and let cool completely. (Bread can be tightly wrapped and stored at room temperature up to 3 days or frozen up to 1 month.)

SPELT SEED BREAD



Spelt Seed Bread image

A combination of two recipes I developed. You can use unsweetened almond milk, soy milk or hemp beverage instead of the 1% milk. Honey can be substituted for the white sugar, if desired. Makes a 2 lb. loaf that almost fills my 3 lb. Black and Decker loaf pan. I haven't tried a 1 lb loaf in my old B&D bread maker with a 1 1/2 lb. loaf pan but I suspect it should work. 1 cup of seeds is needed. The recipe below is what I use but you should be able to use any combination of seeds you have available to make up the 1 cup.

Provided by jsentjens

Categories     Yeast Breads

Time 2h30m

Yield 2 lb. loaf, 16 serving(s)

Number Of Ingredients 13

1 1/2 cups 1% low-fat milk (microwave on high for 1 minute)
2 tablespoons canola oil
2 tablespoons white sugar
1 1/4 teaspoons salt
4 cups spelt flour, light or white
1 teaspoon xanthan gum (optional)
2 tablespoons hemp seeds (aka hemp hearts)
2 tablespoons chia seeds
3 tablespoons sunflower seeds, hulled raw unsalted
2 tablespoons pumpkin, hulled roasted unsalted
2 tablespoons sesame seeds, raw unsalted
3 tablespoons flax seeds
2 teaspoons instant yeast (bread machine yeast should work too)

Steps:

  • Measure and mix flours, xanthan gum (optional) and seeds in large bowl.
  • Please ingredients in loaf pan in order suggested by manufacturer. (The above order is for my Black & Decker bread machine).
  • Set to Rapid Bake, 2 lb. Loaf, Light Crust.
  • Let cool on rack for 40 to 45 minutes. Wrap in plastic bag (I use a Ziplock). Can be sliced and frozen.

Nutrition Facts : Calories 59.4, Fat 4.2, SaturatedFat 0.5, Cholesterol 1.1, Sodium 192.9, Carbohydrate 4.1, Fiber 0.9, Sugar 2.9, Protein 1.9

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