Simple Recipes: Spelt

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Recipe Rye Spelt Bread with Beetroot and Walnuts

Thursday 0 comments

A delicious and nutritious bread baked with a combination of wholegrain rye and organic spelt, enriched with blood-lowering effect of beetroot, and fiber and protein rich walnuts - a perfect breakfast bread. If you want a really pinky bread, replace the buttermilk with beetroot juice.

100 g Wholegrain rye, ground into flour
200 g Organic wholegrain spelt flour
1 tsp Baking powder
1 package / 7 g Active dried yeast
1/2 tsp Salt
1 tsp Sugar
1 tsp Fresh ginger root, finely grated
150 g Beetroot juice, at room temperature
200 g Buttermilk, at room temperature
4 tbsp Walnut oil
100 g Cooked beetroot, diced
100 g Walnuts, halved lengthwise
1 tsp Fennel seeds

Line a standard-size loaf pan. Whisk the rye, spelt flours, baking powder, and dried yeast in a mixing bowl. Make a well in the center of the flour mixture. Add in salt, sugar, finely grated fresh ginger, beetroot juice, buttermilk and walnut oil. Beat thoroughly.
Fold in diced cooked beetroot, 80 grams of walnuts and fennel seeds. The dough should be thick and sticky. Now scrape the dough into the prepared loaf pan. Lightly press the rest of the walnuts into the dough.
Leave it, covered with a clean kitchen towel, at a warm spot for 20 minutes. At the same time, preheat the oven to 200C/400F, leaving a tray of boiling water at the bottom of the oven. Bake the bread in the middle rack of the hot oven for about 35 minutes.

Recipes For Kidney Bean Spelt Bread

Wednesday 0 comments

A spelt bread using a water roux-tangzhong starter, that is to combine together one portion of bread flour and five portions of water by weight in a pot. Heat up the mixture to bring out the gelatinization of starch in flour. What makes the bread baked with this kind of starter difference is Starch Gelatinization, which helps to engage more water, namely more water will be absorbed, to provide a characteristic softer, more elastic-textured bread. Moreover, the bread will have long-lasting freshness.

300 g Spelt bread flour
180 g Spelt wholegrain flour
70 g Light brown sugar
8 g Sea salt
10 g Active dry yeast
160 g Water Roux - Tangzhong Starter
1 Large egg
140 ml Lukewarm milk
40 ml Olive oil
150-200 g Cooked kidney beans, drained
Egg wash
1-2 tbsp Oat bran

In the bowl of your stand mixer, whisk together the spelt bread flour, spelt wholegrain flour, brown sugar, sea salt and dry yeast. Add in the starter, egg, milk, and olive oil.
Mix with dough hook at slow speed for 3 minutes, then increase the speed to medium and stir until the dough is smooth and elastic.
Turn out the dough on a lightly floured work surface and shape the dough into a ball. Grease the mixing bowl with a little olive oil. Return the dough into the bowl. Cover with a kitchen towel and proof for 45 minutes until doubled in size.
Turn out the dough and roll it out into a rectangle. Spread the drained kidney beans over and roll it up. Place it, seam side down, into a large loaf pan lined with parchment paper. Cover and let rise again until double in bulk, approx. 45 minutes.
Preheat the oven to 180C/350F. Brush the top with egg wash and sprinkle the top with oat bran. Cut a deep slash down the length of the dough. Bake in the middle rack of hot oven for 35 minutes until nicely golden brown.

Kamut Spelt Bread with Dried Plums, Hazelnuts and Sesame

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This is a dense nutty bread made with organic wholemeal spelt flour, kamut flour, hazelnut, sesame seeds, dried plums and thyme. Kamut (ancient khorsasan wheat) has a buttery, sweet, rich flavour and a nutritious alternative to conventional wheat flour. Kamut is very versatile, just like spelt, and can be used to make bread, cookies or cakes.

Kamut Spelt Bread with Dried Plums, Hazelnuts and Sesame

adapted from lecker

50 g Sesame seeds
130 g Dried plums
1/2 bunch Thyme
250 g Wholemeal spelt flour
250 g Wholemeal kamut flour
2 tsp Sea salt
100 g Whole hazelnuts
500 ml Water, lukewarm
42 g Fresh yeast
2 tbsp Balsamic vinegar

Dry roast the sesame seeds in a pan on medium heat until lightly browned, shaking the pan occasionally. Turn off the heat and set aside to cool.
Cut the dried plums into four pieces. Roughly chop the thyme leaves. Whisk together wholemeal spelt flour, wholemeal kamut flour, and salt. Add in dried plums, thyme leaves, 75 grams of whole hazelnuts, and 40 grams of toasted sesame seeds.
Stir together the water and fresh yeast in a large bowl. Pour the yeast water into the flour mixture, then add in balsamic vinegar. Stir all the ingredients until mixed. The dough will be rather sticky.
Scrape the dough into a parchment-lined loaf pan. Smooth the top and scatter the remaining hazelnuts and sesame seeds over. Place it on the lower rack of cold oven.
Bake the bread at 225C/440F for about 90 minutes, tenting it with a piece of aluminum foil after 45 minutes. Leave the bread in the pan for 10 minutes after baking. Turn it out onto a wire rack to cool completely before slicing.

Spelt Spinach Bread

Monday 0 comments

A fiber-rich and earthy whole wheat spelt bread with creamed spinach baked right in. It is surprisingly delicious and doesn't taste much like spinach. This could be the way to finally get your picky husband or kids to eat their vegetables.

Enjoy this highly nutritious spelt bread spread with a nice generous layer of homemade seed butter or a bowl of bean soup for the lunch.

300 g Frozen creamed spinach chunks
180 ml Boiling water
35 ml Olive oil
340 g Organic wholemeal spelt flour
200 g Bread flour
11 g Sea salt
10 g Dried yeast

Place the frozen creamed spinach chunks in the mixer and pour in the boiling water. Process until blended.
Whisk the spelt, bread flour and salt together in the bowl of a stand mixer. Make a well in the center. Add in dried yeast, olive oil and spinach mixture. Stir first on slow speed for 3 minutes, then increase the speed, knead the dough until the dough is smooth and elastic, about 6 minutes.
Turn out the dough onto the lightly floured work surface and gently knead a few times. Grease the mixing bowl with a teaspoon of olive oil. Return the dough into the bowl and cover it with a damp towel. Let is rise for an hour, or until doubled.
Once the dough has doubled, turn out the dough onto the lightly floured work surface and punch the dough with your fist so that it deflates. Knead the dough for a minute. Now shape the dough into a log and place it into a 30-cm loaf pan. Or divide the dough into 10 even pieces and shape them into round balls. Place them in a parchment-lined baking tray. Cover with a damp towel for 45-60 minutes.
Preheat the oven to 200C/400F. Bake the bread loaf in the center of hot oven for about 40 minutes or 25 minutes if you make them into the small buns.

Black Olive Sesame Spelt Bread

Saturday 0 comments

This is one of my favourite bread recipes from Dan Lepard, via Guardian. It is studded generously with black olives and coated with a mix of sesame seeds, oregano, thyme, sumac, and lemon zest. Since the spelt flour (I used bread spelt flour here) is more “water soluble” than wheat, therefore, using the same amount of liquid will result in a more sticky dough. Thus, if you plan to use wheat flour, then you need 250ml of liquid that the original recipe calls for, instead of 220ml that I used for this spelt version.

330 g Black olives in brine
1 tsp Instant dried yeast
1 tsp Dark brown sugar
50 g sesame seeds, plus an extra tablespoon to finish
350 g Organic spelt bread flour, plus more for shaping
Olive oil, for kneading
1 tbsp Dried oregano
1 tbsp Dried thyme
1 tbsp Sumac, optional but good
Finely grated zest of 1/2 lemon

Strain the olives, then measure the liquid and top up with warm water to make 210ml. Put the strained olives and the liquid into a bowl, then stir in the yeast, sugar and 50g of sesame seeds. Add the spelt bread flour, mix to a soft, sticky dough, cover and leave for 10 minutes.
Turn out the dough on a lightly oiled work surface, then give the dough a short, 10-second knead. Return the dough to the bowl, cover and leave for 10 minutes more. Repeat this quick knead twice more at 10-minute intervals, then leave the dough, covered, for 90 minutes.
Meanwhile, line the base of a tray with nonstick baking paper, grind the herbs as fine as you can, then tip on to a large dinner plate and mix with a tablespoon of sesame seeds, the sumac (if using) and lemon zest. On another plate, have ready a wet square of kitchen towel.
Pat the dough into a rectangle on a clean worktop dusted with a little flour, then roll it up tightly into a snug scroll, making sure all the olives are tucked in. Next, tightly roll the ends of the loaf, so they pinch in and the loaf has a shape a bit like a lemon. Roll the loaf on the wet towel, then roll it in the herb and spice mix.
Place on the tray seam-side down, cover and leave to rise for 90 minutes. Slash the top and bake at 220C/425F for about 40 minutes until golden brown and crisp.

Five Grain Spelt Bread with Grapeseed Flour and Malt Extract

Friday 0 comments

This nutritiously delicious homemade bread with perfectly moist crumb and lightly chewy crust, made with soaked 5 grains, grape seed flour, and spelt bread flour along with liquid barley malt extract, which adds so much more flavour and complexity to the taste.

Grape seed flour, naturally high in protein, and OPC (one of the most potent antioxidants known — 50 times as powerful as vitamin E), is known for its great taste and can be added to almost every meal.

Five Grain Spelt Bread with Grapeseed Flour and Malt Extract

adapted from Brot-Bernd Armbrust

©angiesrecipes

300 ml Water, boiling
300 g Organic 5-grain mix, crushed
35 g Fresh yeast
100 g Liquid barley malt extract
250 ml Lukewarm water
420 g Spelt bread flour
100 g Grape seed flour
22 g Salt
2-3 tbsp Pumpkin seeds

Pour the boiling water over crushed 5-grain mix in a large bowl. Cover and let it swell for at least 4 hours or overnight until the water has been all absorbed.
Dissolve the fresh yeast and malt extract in the lukewarm water. Add in spelt bread flour, grape seed flour and salt. Stir for 2 minutes until combined. Now add in the soaked 5-grain mixture. Stir at low speed for 3 minutes, then increase the speed and knead for a further 5 minutes.
Transfer the dough ono a floured work surface. Fold the dough a few times and shape into a round. Cover the dough with a kitchen towel and rest for 25 minutes. Do a stretch-and-fold every 15 minutes. Line two loaf pans with baking paper.
Divide the dough into two portions and form each into a log. Place each into a loaf pan. Brush the tops with water and sprinkle with pumpkin seeds. Cover with kitchen towel and proof for 30 minutes.
At the same time, preheat the oven to 220C/410F with a shallow tray filled with water sitting at the bottom of the oven. Once the oven has reached the desired temperature, remove the tray filled with water and bake the loaves in the center of the hot oven for about 50 minutes.

Simple Recipes

Recipe Rye Spelt Bread with Beetroot and Walnuts

Recipes For Kidney Bean Spelt Bread

Kamut Spelt Bread with Dried Plums, Hazelnuts and Sesame

Kamut Spelt Bread with Dried Plums, Hazelnuts and Sesame

Spelt Spinach Bread

Black Olive Sesame Spelt Bread

Five Grain Spelt Bread with Grapeseed Flour and Malt Extract

Five Grain Spelt Bread with Grapeseed Flour and Malt Extract

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