Spelt Seed Bread Recipes
WHOLE GRAIN SPELT BREAD
This nutritious Whole Grain Spelt Bread with flax and sesame seeds is super easy to make. It is also much better and more economical than store bought bread.
Provided by LeelaLicious
Categories Breakfast
Time 45m
Number Of Ingredients 7
Steps:
- In large bowl whisk together spelt flour, flax and sesame seeds, yeast and salt until combined.
- Add water and honey and stir until a dough starts to form. When you can no longer stir, turn out the dough on a floured surface and knead into a firm dough ball. The dough should be stretchy and elastic. When tearing of a piece, you should be able to stretch it gently to become transparent. This is called the "Window Pane Test". Alternatively, you can make the dough in a stand mixer with dough hook attachment.
- Place the dough into a clean bowl, cover with a dry kitchen towel and let it rise until doubled in size (about 1.5 hours).
- Lightly grease a loaf pan (9x5 inches). Turn the risen dough out onto a floured surface and stretch it out gently. Shape it into a loaf by first folding in the sides towards the center. Then roll the dough up from the bottom and gently tuck under the ends.
- Place the dough in the loaf pan - seam side down. Brush the top with water and sprinkle with extra seeds. Cover the loaf and let rise for 30 mins to 1 hour. The loaf should look obviously bigger than before, but doesn't exactly have to be 'doubled in size'.
- Preheat oven to 400° F. With a sharp knife make 3-4 diagonal cuts across the top of the risen loaf. Bake the spelt bread loaf for about 40 minutes until the top is golden brown and crusty. When tapping the bottom of the baked bread there should be a hollow sound. If using an instant thermometer, the internal temperature should be 190° F. Let the spelt loaf cool on a wire rack. Slice only once fully cooled.
- Tightly wrapped the spelt bread loaf keeps for about 4 days at room temperature. You can also wrap it airtight and freeze for later.
Nutrition Facts : ServingSize 1 slice (out of 16), Calories 148 kcal, Carbohydrate 28 g, Protein 6 g, Fat 3 g, SaturatedFat 1 g, Sodium 295 mg, Fiber 5 g, Sugar 2 g
SEEDED SPELT BREAD RECIPE
This wholemeal seeded loaf uses spelt flour and mixed seeds for extra flavour and texture. Perfect for sandwiches or just eating on its own with butter.
Provided by Rachel Jones
Categories Bread
Time 3h
Number Of Ingredients 7
Steps:
- Weigh out the spelt flour into the mixing bowl and add the salt and yeast without letting them touch each other in the bowl.
- Make a well in the centre of the flour and add the softened butter along with the water and the mixed seeds.
- Bring the ingredients together until they're all combined, don't worry if the dough looks too sticky early on because it will continue to absorb water as it's kneaded.
- Knead the dough on an oiled surface for 12-15 minutes if you're kneading by hand or for 10 minutes if you're using a dough hook.
- Leave the dough to rise in a large mixing bowl until it's doubled in size, this will take at least an hour.
Nutrition Facts : Calories 238 kcal, Carbohydrate 32 g, Protein 9 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 19 mg, Sodium 350 mg, Fiber 6 g, Sugar 1 g, ServingSize 1 serving
SEED & SPELT BREAD ABM
Originally from "300 Best Canadian Bread Machine Recipes", I changed this recipe to suit our love of seeds and a recent interest in spelt. I also wanted to increase the whole grains and reduce or eliminate the white flour. What I ended up with was a delicious, hearty bread, that while dense, still doubled in volume. Feel free to change the non-spelt flour to whatever you'd like, for a total of 1 1/2 cups; there's no need for the gluten if using white bread flour for the entire amount. For the seeds, use any combination you like, for a total of 3/4 cup.
Provided by Katzen
Categories Yeast Breads
Time 2h35m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 13
Steps:
- Measure all ingredients into the baking pan of your ABM, in the order recommended by the manufacturer. Set it for Basic Cycle, or for Basic Dough, and when the dough completes, shape, and place in a loaf pan. Set in a warm place, and allow to rise for 45 minutes, or until doubled in volume. Set oven for 350, and bake for 35 minutes, or until the loaf sounds hollow when you knock on the bottom.
- Enjoy!
SPELT BREAD RECIPE WITH SEEDS (VEGAN, NO OIL, NO SUGAR)
This simple spelt bread recipe made from 100% whole spelt flour with various seeds is a great bread for sandwiches and easy if you want to make some toast. It doesn't take much effort to prepare this bread. About 2 hours in which you can devote yourself to other things while the dough is rising. Really it is just about 10-15 minutes active time where you have actual stuff, the rest is rising and baking time.
Provided by Jasmin
Categories Breads
Time 3h15m
Number Of Ingredients 9
Steps:
- Place the flour, seeds, and yeast in a mixing bowl of a stand mixer. Mix it briefly until the yeast is mixed with the flour. Add the water and knead the dough on a low level for about 4 minutes. Now add the salt and apple cider vinegar and knead for another 2 minutes. Sprinkle some flour over the dough and cover it with a cloth. Let it rise in a warm place for 1 hour. The dough should now have twice the volume. Take parchment paper and use it to line a loaf pan. Put a few seeds on the bottom of the loaf pan. Briefly knead the dough and put it in the loaf pan. Let the dough rise for an additional hour. Preheat the oven to 430°F (220°C). Sprinkle a few more seeds on the bread and put it in the oven. Set the oven to 400°F (200°C) and bake for 45-60 minutes. Let it cool completely before you cut it.
SPELT SEED BREAD
A combination of two recipes I developed. You can use unsweetened almond milk, soy milk or hemp beverage instead of the 1% milk. Honey can be substituted for the white sugar, if desired. Makes a 2 lb. loaf that almost fills my 3 lb. Black and Decker loaf pan. I haven't tried a 1 lb loaf in my old B&D bread maker with a 1 1/2 lb. loaf pan but I suspect it should work. 1 cup of seeds is needed. The recipe below is what I use but you should be able to use any combination of seeds you have available to make up the 1 cup.
Provided by jsentjens
Categories Yeast Breads
Time 2h30m
Yield 2 lb. loaf, 16 serving(s)
Number Of Ingredients 13
Steps:
- Measure and mix flours, xanthan gum (optional) and seeds in large bowl.
- Please ingredients in loaf pan in order suggested by manufacturer. (The above order is for my Black & Decker bread machine).
- Set to Rapid Bake, 2 lb. Loaf, Light Crust.
- Let cool on rack for 40 to 45 minutes. Wrap in plastic bag (I use a Ziplock). Can be sliced and frozen.
Nutrition Facts : Calories 59.4, Fat 4.2, SaturatedFat 0.5, Cholesterol 1.1, Sodium 192.9, Carbohydrate 4.1, Fiber 0.9, Sugar 2.9, Protein 1.9
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4.5/5 (8)Total Time 8 hrs 20 minsEstimated Reading Time 6 mins
- In a small bowl, mix the flax seeds with the hot water. Stir to combine. Set aside to cool. Spread sunflower and sesame seeds on a large baking sheet and toast in the oven at 350 degrees F for 5-10 minutes or until lightly toasted. Once cool, add them and the rest of the seeds to the flax seed mixture and stir to combine.
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