Vegan 3 Seeded Spelt Bread

Its been a while, i baked bread at home, if i dont bake a weekend, everyone at home will complain that am not baking at home. And one of my recent visit to a nearby organic shop pulled me to get a packet of spelt flour. Spelt is one among the wheat varieties and its one of the ancient grains which is very much used in the place of wheat flour. Since this grain is completely healthy, they are used in many European countries like Germay , Austria where spelt loaves and rolls are widely available in bakeries. And the unripe spelt are dried and eaten as well. Beer is brewed from spelt in Bavaria and Belgium. Spelt is an excellent source of protein, dietary fiber, several vitamins and many dietary minerals. Since this flour is high in protein and low in gluten lends a slightly sweet and nutty flavor to the bread.

Spelt flour is becoming more common in other places all because pople who are allergic to wheat can sometimes still eat spelt. Making bread out of this incredible bread is definitely an art.Though sourdough starter is used in preparing spelt flour bread to get some sourdough spelt breads, i opted for preparing the dough a day before and leaving it in room temperature for 24 hours to get some sourness to the bread. And this worked awesome. You can see the crumb of the bread na, how its looks. This spelt bread came extremely delicious and quite nutty coz of the seeds i used in this bread. I used flaxseeds, black poppy seeds and sunflower seeds to make this simple loaf very much delicious and flavourful on the same time. You might have noticed that am running a month of blogging marathon with 4 different themes for 4 weeks. And with this Spelt bread, we are completely our third week of blogging marathon with Wholegrains as i picked this theme for my 3rd week of blogging marathon.

3cups Spelt flour
1cup Bread flour
1tbsp Wheat bran
1/2cup Seeds (lin seeds, sunflower seeds, black poppy seeds)
1+1/2tbsp Instant yeast
3tbsp Oil
1tsp Sugar
Salt

Take the flours, instant yeast, wheat bran, mixed seeds, oil, sugar and salt in a bowl, knead everything with en(ough luke warm water to form a smooth dough.

Remove the dough and knead for a while until the dough turns soft and elastic.

Grease a bowl generously drop the dough, wrap it and leave it in room temperature.

Let the dough sit overnite on counter top, dont disturb.

Next day, punch down the doubled dough and knead for a while.

Shape the dough as a single loaf. And make some slashes on the top. Dust it with flour.

Transfer the shaped dough to a baking tray lined with a baking sheet.

Let it sit again for half an hour. Preheat the oven to 400F.

Place the baking tray in the middle rack and bake the bread for 35-40minutes until the crust turns golden brown.

Remove the bread from the over and let it sit for a while until its gets cool.

Slice as per need and enjoy with butter and jam.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87

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