spelt bread

Samantha Coutts uses the fibre-rich grain, spelt, to add a nutty flavour to her pumpkin bread recipe. Paired with tarragon butter you won't be keeping this loaf for long.

The no-knead bread you need: This spelt and pumpkin loaf with tarragon butter

pumpkin, chopped into 2cm pieces

fennel seeds

tbs extra virgin olive oil

tsp (10 grams) dried instant yeast

(750 grams) white spelt flour

(180 grams) semolina

(thin) cream

21/2 tbs kefir (from health food stores) or thick Greek-style yoghurt

tarragon leaves

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981854705001&=domain=del

5348771529001-5981854705001

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

Seeded wholemeal loaf

strong wholemeal bread flour

spelt flour

sachet fast-action dried yeast

tbsp black treacle

oil,

mixed seeds (we used pumpkin, sunflower, poppy and linseeds)

egg yolk, loosened

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.

An easy spelt bread recipe, made with 100% whole grain spelt flour, for the perfect sandwich bread. You're just over two hours away from homemade bread, and about 10 minutes of active kitchen time.

Simple Spelt Bread Recipe

60 ml warm water

yeast

honey or maple syrup

250 ml non-dairy milk

olive oil

whole sprouted spelt flour

sea salt

Add the water and honey to a large bowl, or the bowl of your stand mixer. Sprinkle the yeast overtop and let it sit for ten minutes. After ten minutes, it should be foamy. If the mixture doesn't foam, discard - you need new yeast.

Add the milk, olive oil, 2 cups (300g) of the flour, and the salt. Stir with a wooden spoon until a loose dough forms.

Add the remaining flour 1/2 cup at a time, kneading between each addition, until a smooth, springy dough forms. This should take 6-8 minutes. It should be quite smooth and not really sticky. If you're using a stand mixer, use the dough attachment for this.

Place the dough into a large greased bowl and cover with a tea towel or large plate. Let it rise in a warm, draft-free place for one hour, or until doubled in size. This is called proofing.

When the dough has risen, punch it down gently and place it into a parchment-lined or well greased standard-size** loaf pan, tucking any untidy ends underneath. Cover with a tea towel and place the loaf into a warm place to rise again for half an hour longer. While it&#39;s rising, heat your oven to 180°C (350°F).

Bake the bread for about 45 minutes, or until golden, and it sounds hollow when tapped. Remove from the pan and cool for ten minutes on a rack before cutting.

Store the bread in a sealed container for up to three days, or freeze for up to a month.

https://embed.mediavine.com/videos/vpxbqfs8wlfyhsrrucxs

An easy spelt bread recipe, made with 100% whole grain spelt flour, for the perfect sandwich bread. You’re just over two hours away from homemade bread, and about 10 minutes of active kitchen time.

Simple Spelt Bread

This easy spelt bread is made with 7 simple ingredients for a vegan  bread perfect for sandwiches or toast!

Spelt Bread

water

active dried yeast

maple syrup

all-purpose flour

salt

Begin by adding your warm water and yeast to a large mixing bowl. Let sit for 3-5 minutes to make sure the yeast is activated. You will be able to tell if it's bubbling and turns frothy. If using instant yeast, you can skip this step and add the yeast directly to the mix with the flour and salt.

Next, add the olive oil and maple syrup to the large mixing bowl and whisk together to combine.

Gradually begin adding in the all-purpose flour &amp; spelt flour about 1 cup at a time. Also, add in the  ½ tsp of salt at this time.

Make the Spelt Dough:

Once all the flour has been added in, knead the dough. If using a standing mixer, switch the attachment to the bread hook and knead for 5-10 minutes until elastic. If you are kneading by hand, knead on a lightly floured surface for 10-15 minutes or until the dough is elastic. The dough is done being kneaded once it can be stretched without easily tearing and is smooth and tacky. This dough will still be pretty sticky when it is fully kneaded, so make sure your hands are well-floured if kneading by hand.

After the dough is fully kneaded, add it to a well-oiled bowl for the first rise. I prefer to coat my bowl in olive oil, but any oil works here. The dough will be sticky so you may want to lightly oil your hands before grabbing the dough.

Then, cover the bowl with plastic wrap or a towel, place in a warm place, and let rise 1 hour or until doubled in size. I like to test my dough by &quot;poking&quot; it with a finger. If it doesn't bounce back and stays indented, it is ready. It is also important to not “overproof” the dough, so do not let the dough sit too long.

Kneading &amp; First Rise:

Punch down the dough and turn it out onto a well-floured surface. Then stretch it into a thick rectangle and gently roll it up into a log.

Place the dough into a parchment-lined or well-oiled loaf pan. Then, cover with a towel and plastic wrap and let rise for another 30 minutes. While it is rising, preheat the oven to 350F.

After 30 minutes, remove the covering from the loaf and add the bread to the oven. Bake for 30-35 minutes until cooked through and browning on top. You can tell the bread is done by tapping it out of the oven and it should sound hollow. For a darker crust, glaze the bread with a little olive oil or vegan butter before baking.

Remove the bread from the oven and place the loaf onto a  wire cooling rack for about 10-15 minutes to cool before slicing. Then, slice and enjoy with your favorite toppings!

Shaping the dough &amp; second rise:

https://content.jwplatform.com/videos/q6Gn9Agr.mp4

This easy Spelt Bread recipe is made with 7 simple ingredients for the best everyday bread. Plus, this spelt sandwich bread is naturally vegan & dairy-free for a bread recipe that truly tastes great with any potential toppings!

How to make spelt bread

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