Whole Grain Spelt Matzos Recipes

MATZO RECIPE (MATZAH RECIPE)

Steps:

• Get everything that you need ready before you start. Preheat your oven to 475 degrees. Line your baking sheets with parchment paper. Get a rolling pin, pastry brush, and fork out.
• Set your timer for 18 minutes.
• Mix together 2 cups of flour with 1 cup of water.
• Knead the dough on a well-floured board until it comes together, about 3-4 minutes. If the dough is really sticky add flour a tablespoon at a time until it isn't anymore.
• Cut the dough into 8-12 chunks. Roll them out as thinly as you can. Make sure that you flour everything really well, this dough is sticky.
• Put the flattened dough onto the parchment-lined baking sheet. Prick with a fork. Brush off some of the excess flour. This dough does not spread so you can put a bunch on a sheet. Put in the preheated oven and start working on the next batch.
• After 3-4 minutes, they will be golden brown and crispy.

WHOLE GRAIN SPELT BREAD

Steps:

• In large bowl whisk together spelt flour, flax and sesame seeds, yeast and salt until combined.
• Add water and honey and stir until a dough starts to form. When you can no longer stir, turn out the dough on a floured surface and knead into a firm dough ball. The dough should be stretchy and elastic. When tearing of a piece, you should be able to stretch it gently to become transparent. This is called the "Window Pane Test". Alternatively, you can make the dough in a stand mixer with dough hook attachment.
• Place the dough into a clean bowl, cover with a dry kitchen towel and let it rise until doubled in size (about 1.5 hours).
• Lightly grease a loaf pan (9x5 inches). Turn the risen dough out onto a floured surface and stretch it out gently. Shape it into a loaf by first folding in the sides towards the center. Then roll the dough up from the bottom and gently tuck under the ends.
• Place the dough in the loaf pan - seam side down. Brush the top with water and sprinkle with extra seeds. Cover the loaf and let rise for 30 mins to 1 hour. The loaf should look obviously bigger than before, but doesn't exactly have to be 'doubled in size'.
• Preheat oven to 400° F. With a sharp knife make 3-4 diagonal cuts across the top of the risen loaf. Bake the spelt bread loaf for about 40 minutes until the top is golden brown and crusty. When tapping the bottom of the baked bread there should be a hollow sound. If using an instant thermometer, the internal temperature should be 190° F. Let the spelt loaf cool on a wire rack. Slice only once fully cooled.
• Tightly wrapped the spelt bread loaf keeps for about 4 days at room temperature. You can also wrap it airtight and freeze for later.

WHOLE-WHEAT MATZO BALLS

Steps:

• In a medium bowl, combine egg yolks, stock, oil, pepper and 2 teaspoons salt; mix well. Gradually add dill and 1 cup of matzo meal, stirring with a fork.
• Whisk egg whites until stiff but not dry. Gently fold into matzo batter. Cover and refrigerate until batter is well chilled, at least 1 hour.
• Bring a pot of lightly salted water to a gentle boil. Wet hands with cold water and shape some of batter into a walnut-size ball. Drop it into pot. If it starts to fall apart, add a little more matzo meal to remaining batter. If it holds its shape, roll remaining batter into balls and add to pot.
• Simmer matzo balls, covered, for 30 minutes. Meanwhile, heat soup until simmering. When matzo balls are ready, use a slotted spoon to transfer them from water to soup. Serve hot.

WHOLE WHEAT MATZO LATKES

Steps:

• Beat egg whites until stiff.
• Mix matzo meal with 1/2 cup cold water. Let it soak for 2 to 3 minutes, then mix in wheat germ, salt, sugar and cinnamon. Mix the egg yolks in well.
• Put a 1/4 inch of oil in a pan over medium heat. Fold the egg whites into the batter. When the oil is hot, but not smoky, add the batter, a round tablespoon at a time. When well browned, flip and brown the other side, about 2 minutes per side. Drain quickly on paper towels and serve hot, with sugar, honey or plain.

EASY MATZO

Steps:

• With the racks positioned the top third and middle, heat oven to 500 degrees.
• In a large bowl, use a wooden spoon to stir together all-purpose flour, whole-wheat flour and kosher salt. Add in 1/2 cup water and the 1/4 cup oil, and stir until a pliable dough forms, adding more water if the dough seems dry.
• Lightly flour a work surface, and knead dough briefly until it becomes smooth. Cut dough into 4 even pieces. Re-flour your work surface, if necessary, and use a rolling pin to roll out 2 pieces as thinly as you can, about 6 to 8 inches in diameter. (They should be almost translucent.) Aim for rounds, but don't worry if they are oblong.
• Transfer each matzo to a separate cookie sheet, and prick each one all over with a fork. Sprinkle with flaky sea salt, if you like. Bake until golden all over and lightly browned in spots, about 7 to 12 minutes. (Timing will depend on how thinly you rolled the dough.) Transfer matzos to a wire rack and let cool.
• While first batch is baking, roll out remaining dough. If you have enough baking sheets, transfer the rolled dough onto another two sheets. If not, use the warm sheet trays you used in the first batch, being careful while transferring and pricking the dough with a fork. Bake and cool.