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.
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.
17 comments:
Priya the spelt bread looks fantastic..the texture of the bread looks perfect and I love the way you bake breads..fantastic.
Love how your family encourages you to bake bread.. Such a healthy looking bread and its texture is fantastic..
Spelt bread with three seeds looks super inviting Priya. What a healthy alternative to maida.
Wow! this looks like a typical rustic bread. Very good choice, Priya.
I haven't tried splet flour so far, it sounds more healthy and the splet bread turned out so good, Priya. Looks really yum!!!
Such a healthy bread with spelt flour and seeds... Kudos for making it all vegan.
Texture of the bread looks great, priya ! The toppings r interesting too
Wow, your spelt bread looks great Priya. Beautiful crumb and lovely crust. Love the addition of seeds in there.
OH how I wish I had access to these flours, spelt bread looks so soft and nicely done Priya.
A rustic loaf of bread. Baking bread at home is so therapeutic. I've tasted spelt bread but would love to lay my hands on some spelt flour to make some bread.
oh wow this is a unique bread with seeds added makes it so interesting and absolutely healthy !! I am in awww seeing the texture for the soft bread.. You are an awesome baker and come up with some amazing combination aks , kudos to efforts, this such an interesting vegan bread !!
I have some spelt flour to be used up soon, will try this bread. The seeds must have added nice crunch to the bread.
The bread has come out so good Priya and love the crumb. I have not tried baking with spelt flour yet. I will try this recipe soon!
Lovely crust and guess the seeds add nice little bite. Fantastic spelt bread, Priya.
Beautifully baked bread priya! That is a lovely color on the bread, looks gorgeous 😊
LOve the rustic look.. so perfectly baked.
Its really ages since I bakes something! Your bread looks so good Priya. I really wish we get these kind of flours here too!
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