Spelt Seed Bread Recipes
SEED & SPELT BREAD ABM
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
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!
SPELT SEED BREAD
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
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
MOM'S SPELT BREAD
My mother's wheat allergy means that in our house everything was baked with spelt. This is the bread recipe I grew up on, and I've never seen a spelt bread to equal it. This bread is delicious warm but will slice much more neatly when cooled fully.
Provided by Ellen Smith
Categories Yeast Bread
Time 1h30m
Yield 12
Number Of Ingredients 7
Steps:
- Mix both 3 1/2 cups whole grain spelt flour, 3 cups white spelt flour, water, oil, sugar, yeas, and salt together in a bowl with a spoon until mostly combined. Switch to kneading by hand, adding more white spelt flour if necessary, but not too much. Keep kneading until dough is the texture of your earlobe.
- Place dough on a parchment paper-lined baking sheet in the shape of a loaf and allow to rise until doubled in size, about 1 hour.
- Preheat the oven to 375 degrees F (185 degrees C).
- Bake in the preheated oven until top is a deep golden brown and the bread sounds hollow when tapped, about 20 minutes.
Nutrition Facts : Calories 319.2 calories, Carbohydrate 50.2 g, Fat 11.1 g, Fiber 3.6 g, Protein 9.2 g, SaturatedFat 0.7 g, Sodium 487.3 mg, Sugar 6.3 g
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