Bread Recipe Using Spelt Flour – Step up your bread making game with this super delicious seeded bread recipe! Very easy to cook and full of nutrients, say “goodbye” to bought bread for good
Cooking is more than getting food on the table. Kneading the dough into soft, pliable strands can be a relaxing, meditative experience, while the aromas of toasted grain and yeast are utterly captivating. Everyone should be lucky enough to experience it at home. It’s a humble, simple steak, but for many, white flour is off the table or just out of reach. For a highly nutritious, gut-friendly bread, spelled bread may be your best friend.
Bread Recipe Using Spelt Flour
Made with 100% whole grain flour and slowly fermented to alkalize the flour, it has a character and substance that only boring white bread can dream of. Each piece shines with earthy, fragrant herbs interspersed with toothsome seeds, making each bite a little different. Soft yet firm, it can be the base of your next perfectly stacked sandwich, or enjoy on its own. It’s hard to beat freshly baked bread, still warm from the oven.
Why Spelt Flour Is Worth A Try — Nuts.com
Never cooked before? Worried about working with yeast? never mind! This is a very forgiving, low-impact dough that provides a great introduction to the art of making bread from scratch.
Add to your diet an easy way to increase your fiber intake. It is also a good source of iron, manganese, magnesium, phosphorus, potassium, zinc, selenium, niacin, thiamine, vitamin B6, and folic acid.
At its most basic level, bread requires only flour, water and yeast. All the other flavors and seasonings seem to be pantry staples, and also flexible enough if you need to make substitutions.
Such a bold, savory flavor profile makes this bread play well with spicy, salty, sour and sour flavors, but it can also provide a desirable contrast against sweet toppings. Here are just a few ideas to get you started.
Paul Hollywood’s Spelt Bread
For over 5,000 years, the berries have been cooked whole, similar to barley. Archaeological evidence dates back to Transcaucasia, the region that borders Eastern Europe and Western Asia, although it is the best recorded throughout history in Central Europe. . It became the main wheat breed in Germany and Switzerland by the end of the Iron Age in 15 BC.
As spelled is a form of wheat, it contains gluten and is not suitable for those with celiac disease. However, it is easier to digest and is considered to be tolerated by those who are slightly sensitive. When in doubt, ask your doctor first.
Never run out of vegan bread when cooking ahead. Even if you don’t go for too much at one time, there’s no reason you can’t enjoy a fresh slice when the urge strikes.
After the spelled bread has cooled completely, cut it into slices. Cover the whole food tightly in plastic wrap, and then again in aluminum foil. Label with masking tape and a Sharpie (don’t forget to add the date) and freeze for up to six months. When you want to reheat, just pop a slice or two straight into the toaster.
Banana Bread With Spelt And Honey — Apples Under My Bed
Hearty, delicious, and very simple to cook, this seeded spelled bread recipe is perfect for dipping in some oil and balsamic vinegar, slathering on sandwiches, or toasting for breakfast. So what are you waiting for? Let’s go to it
To make this round loaf, place a 5-quart (5-L) Dutch oven in your oven while you heat it. Line a dutch oven with parchment paper and place the dough inside. Top the dough with the seed mixture, make a few slits on top, cover and bake the bread for 30 minutes. Open the Dutch oven and bake the bread for another 15 minutes. Cool on a rack to remove the bread.
If you try this spelled flour recipe, let us know what you think by leaving a comment and rating below! Be sure to follow us on Pinterest, Instagram and Facebook for more vegan recipe inspiration.
This delicious seeded spelled bread recipe was adapted with permission from Cook. healing Go vegan! Published by Billy Rusck. Thanks to our recipe testers Ruth Havertz and Jessica Sabbagh for testing this spelled flour bread recipe and giving it the thumbs up! Article written with assistance from Hannah Kaminski and edited by Amanda Math. Please note that this article may contain affiliate links that support our work at World of Vegan.
Spelt Sourdough Bread With Rosemary
Welcome! I’m Michelle, the founder of World of Vegan and a passionate mom on a mission to make vegan living delicious, easy and fun for everyone. I’m so glad you’re here! Join the plant-based party and check out our favorite plant-based recipes, meal plans, vegan beauty and lifestyle guides, travel guides, and more. You can also find our cookbook in stores (The Friendly Vegan Cookbook), listen to our podcast (The Plant-Powered People Podcast), and stay with me on Instagram @vegan. Let’s make this world a better place one meal at a time, shall we? After successfully making several shokopan breads using the Yudan method, I tried the same method with a few changes to make this super soft spelled bread. I used 25% spelled flour and 75% whole wheat flour. As I explained in my previous post, the Yuden method is very similar to the Tangzhong (water-roux) method. In the Yoden method, the flour is used instead of boiling water to cook it on fire. The ratio of flour to water is about 1 to 1. The dough can be refrigerated only after 4 hours (at least) or overnight.
The Yudane method produces very soft and fluffy bread. Gelatin starch cooked in flour retains moisture by absorbing more water. It makes soft bread that also keeps well, for a long time. Click here to see the difference between Yudane vs Tangzhong Method.
If you have any questions about this recipe or any other post, leave me a comment in the “Leave a Comment” link and I’ll get back to you as soon as possible.
150g fresh milk or full cream milk (reserve 30g and add 1 tablespoon at a time if necessary)
Baking Sourdough With Spelt And Kamut/khorason Flour…
Gluten forms when flour comes in contact with water. The hydration of the flour causes the elastic and elastic protein to form, which gives the bread its texture. It makes your bread puff up and rise.
The window pane test is used to determine if the dough is sufficiently kneaded. By kneading the dough gently (or you can knead dough) and try to stretch it into a thin layer. If you can stretch the dough thin and translucent without tearing, the gluten is fully developed. However, if you can stretch it without touching it but the membrane is not visible, the gluten is not yet fully developed.
However, from my experience not all versions can easily achieve thin and translucent window level. For example, less hydration and less fat. For such recipes, a suitable window pan is good enough and can be left to rest. Gluten will continue to develop as long as it rests. By using a barrier to prevent the dough from kneading, that prevents the gluten from working and breaking down. Some of you may have experienced the second proof while breaking the dough. The reason for this is that the flower has run out.
The total cleaning time for me is usually 15 minutes on low speed except for brioche dough with a high percentage of fat or flour using liquid fat which usually takes a bit longer (maybe 18-20 minutes).
Super Soft Spelt Flour Bread Buns (bread Machine Dough)
From my experience, I found that it would be easier to achieve high self-watering growth with a high level of fat and a thin window paper level.
For knees, use the specified time as an indication only. It is only a guide. The time may vary depending on the flour used and the brand of electric mixer. Protein content can vary from one flour brand to another.
Flour plays a very important role in making the right flour bread. To achieve thick, soft and light bread, I use Japan High Gluten Flour in most of my bread baking. Protein content is around 12 – 13%.
The amount of liquid given is also a guide. It is advisable to always save some liquid and not add it all at once. This will allow you to adjust if necessary. If the dough is too dry, add the reserved liquid a tablespoon at a time until the consistency is right. This is because each flower absorbs water and hydrates differently.
Spelt Zucchini Bread With Walnuts & Chocolate
Please note that the proofing time may vary depending on your climate and environment. The humidity and temperature in your space will affect how the dough rises.
If you can’t judge just by looking at the dough, you can do the finger poke test:
If your bread is crumbling or has a wobbly top after taking it out of the oven, it could be because your dough proved in the second proof. Please verify until it rises to 80 – 90% volume or slightly down
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