Magic Spelt Bread
Magic Spelt Bread
Bread is much easier to make than most recipe books or sites make you believe. Even simple breads are dressed up there with a whole lot of ballony around it. One of the most challenging breads to make is spelt bread, apparently.
Storage:
Since we live in a climatatically challenging area, we keep our breads in the freezer, i.e, we pre-cut the bread as shown in the photo and then freeze it. We take out slices as needed and pop them into the toaster where they come out as fresh as if straight from the oven.
Ingredients
Instructions
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Here is a no nonsense way to make this marvellous rich yet surprisingly soft bread:
- Pour luke warm water (<30C) into a large bowl, add the suger and dry yeast. Cover with a kitchen towal and keep warm (<30C) for about 10 min (time not critical, but just not too much longer).
- Add the warm milk (soy milk, water, etc. work too if preferred), mix thouroughly with fork.
- Add the spelt flour and salt. At this stage, you may also add some seeds or such if you like. The bread in the photo has had 3 tbsp sunflower seeds added to it. Use a fork to stir the spelt flour into the milk until all ends up like a soft, sticky mess.
- Add the whole meal flour and use fork to combine everything until all flour is well mixed to a big ball of dough.
- Use hands to knead the dough until everything is well combined and you have smooth, fairly elastic ball of dough (about 5-10 min).
- Place the dough into a bread tin lined with baking paper, cover with kitchen towl and keep it in or at a warm place (<30C) for about 60 min (timing is not critical here, but try keep it below 2h). The dough will rise by about half its original volume. (Did you notice the dough went straight into the baking tin and there was nothing of the hullabaloo of knocking it back, letting rise again, knocking it back again, etc.? Well that's the other magic thing about the bread here).
- After its 60 min resting time, the bread tin dough goes straight into the oven (180C) for about 45-50 min.
That's all. You have made one of the most difficult to make breads, spelt bread. If you buy a spelt bread at a bakery or supermarket, you'll notice that the portion of spelt flour in the bread is usually less than 20%. This one here is close to 50% and provides a unique rich flavour reminiscent of hazelnuts.
Note
Optional: You may add some flavor, texture or taste to your bread with some sunflower seeds, cumin, raisons or whatever you fancy.