Spelt And Quinoa Bread Recipes

QUINOA BREAD RECIPE

Steps:

• Preheat oven to 400 degrees F and grease 8" x 5" loaf tin with butter or coconut oil well.
• In a high-speed blender or food processor, grind quinoa for a few minutes until flour forms. Transfer to a large mixing bowl along with oat flour, baking soda, baking powder and salt; stir very well. Add butter or coconut oil and stir until it is incorporated with dry ingredients in small pieces.
• In a medium bowl, whisk milk, maple syrup and vinegar. Pour into a bowl with dry ingredients and mix well with spatula.
• Transfer to a prepared loaf tin, level and sprinkle with sesame seeds if desired. Bake for 60 minutes loosely covered with parchment paper for the first 30 minutes to prevent top from burning.
• Remove from the oven and let cool for about an hour. Then loosen the sides with a knife, flip the tin and give a few gentle pats on a bottom. Bread should slide out and cool off completely before slicing.

SPELT AND QUINOA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Combine flour, sunflower seeds, chia seeds, salt, and baking soda in a bowl; mix in almond milk, quinoa, and molasses. Spread into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

EASY YEAST-FREE SPELT BREAD

Steps:

• Preheat oven to 350°F (175°C) and grease a 9 x 5 inch loaf (or similar) with a little oil. Lay a rectangular strip of parchment paper down the middle to stop the bottom of the bread sticking and to act as handles for lifting the loaf out after it's baked.
• To a large mixing bowl add the spelt flour, oats, baking powder, baking soda and salt and whisk to combine.
• In another bowl add the water/milk, molasses, maple syrup and oil. Whisk them together well.
• Pour the wet ingredients into the dry ingredients and stir together gently. Mix until you can no longer see any dry flour but treat it gently and don't beat it hard or use an electric mixer. The batter will be like cake batter consistency.
• Spoon the batter into the prepared tin, scatter some more oats over the top and bake for about 1 hour 5 minutes until it's risen and golden and starting to come away from the edges of the pan. A toothpick or metal skewer inserted into the middle should come out clean. Cooking times vary depending on your oven and the pan you use so it might need a few minutes more or less.
• Lift the loaf out of the pan and place on a cooling rack. Tip it gently to the side to remove the parchment paper and allow to cool.