Three Minute Spelt Bread Recipes

SPELT SOURDOUGH BREAD

Steps:

• Combine all the ingredients in the bowl and stir until it is well combined. The dough will have a rough, chunky look.
• Dump the dough onto a work surface and knead the dough with your hands until it is smooth. Approximately 10 to 12 minutes. (Essentially, you are massaging the dough by stretching and pushing. This will help develop the gluten.) At this stage, it will be wet and sticky. Try not to add more flour or your finished bread will be dense and heavy. The dough will stick to your hands and feel messy but if you get your hands wet it won't stick as easily.
• Place the dough into an oiled bowl and turn it so oil coats the top of the dough. Cover with plastic wrap and let it sit at room temperature for 3 to 6 hours (see notes) or in the refrigerator overnight. (A longer proof time in the fridge will give the bread a more complex, sourdough flavor.)
• Turn the dough out onto a work surface and form it into a round ball. (See notes)
• Place the ball of dough into a proofing basket or any container that is the shape that you want your bread to be shaped. (See notes)
• Let the dough rise again a second time for 3 to 6 hours** at room temperature until almost doubled in size. (Or you could let it rise in the fridge overnight for 12 to 15 hours)
• Preheat the oven to 450°F. Place the Dutch oven inside so it gets hot. It should take 20 to 30 minutes to preheat the Dutch oven.
• Place a piece of parchment on a board then lay it on top of the proofing basket. Flip the board and basket so the basket is on top then remove the basket.
• When the oven is hot, use the parchment paper to place the bread into the Dutch oven. Make a slash in the loaf with a sharp knife. For an extra burst of steam and a slightly higher rise, spray the dough with a bit of water.
• Bake for 20 minutes then remove the lid and finish baking for another to 30 to 35 minutes.
• Let the bread cool completely before slicing it.

THREE MINUTE SPELT BREAD

Steps:

• Preheat the oven to 200C/gas mark6.
• Combine all the ingredients, adding the water last.
• Mix well and turn the dough into a greased loaf tin.
• Put straight into the oven and bake for an hour.
• Remove the loaf, turn it out of the tin and then return it to the oven without the tin for a further 5-10 minutes.

3 MINUTE WHOLE WHEAT BREAD

Steps:

• In a medium bowl dissolve the yeast in warm milk ( not hot).
• Add the rest of the ingredients (very important, do not forget the vinegar) and stir well.
• Pour dough into a 5 x 9 loaf pan.
• Place into a cold oven and turn the heat to 400°F.
• DO NOT LET THIS DOUGH RISE BEFORE PUTTING INTO OVEN AND OVEN IS COLD.
• Bake for 10 minutes then cut a slit in the top of the dough.
• After 40 minutes of baking you can brush the top of the loaf with butter or an egg wash.
• After 60 minutes reduce the heat to 350°F then bake another 50 minutes.
• Remove the bread from the pan and bake another 15-30 minutes.
• Bread is done when it sounds hollow.

SPELT BREAD I

Steps:

• Stir yeast and sugar, gradually adding warm water. Add about half the flour and the salt and beat well. Add the remainder of the flour gradually to acquire a stiff dough. It may require more or less than 7 cups.
• Knead 5 to 10 minutes until smooth and elastic.
• Put dough into a buttered bowl and turn once to butter surface. Cover with a towel and let rise until doubled, keeping it between 80 and 90 degrees F during the entire time of rising, about 2 hours.
• Punch down dough with your fist and divide into two parts. Knead and shape into 2 loaves and place into loaf pans. Cover again and allow dough to rise to top of pans.
• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
• Bake at 350 degrees F (175 degrees C) for 50 minutes.

SPELT BREAD RECIPE WITH SEEDS (VEGAN, NO OIL, NO SUGAR)

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 AND RYE BREAD RECIPE FOR HEALTHY EATERS

Steps:

• Weigh the ingredients whilst keeping the dry ones separate to the wet.
• Add all the ingredients to a mixing bowl and, using a dough scraper, gently combine the ingredients in a circular motion. After a minute or two the bowl will starts to hinder the technique as the ingredients form a mass. In a dough mixer: If you are using a dough mixer, add all the ingredients to a dough mixer fitted with a dough hook attachment. Mix at a slow speed for 6 minutes before increasing the speed to fast for another 6 minutes. Note that a small mix in a large mixer will not work well with this kind of dough. Now move to step 5.
• Tip the dough out of the bowl an onto a worktop. Set a timer for 6 minutes and slowly knead using a stretching technique with the heel of your hands until the timer sounds. Place back into the mixing bowl and cover. Place in the fridge for 10 minutes.
• Remove from the fridge and start a 8 minute timer. Fast knead using the French or the stretch, slap and fold method on the workbench. When the timer sounds, place the dough back in the bowl and cover.
• Return the bowl to the fridge to bulk ferment for 30 minutes. This will lower the temperature and allow the gluten to strengthen gradually.
• Remove the dough from the bowl and place it on the table. Knock it back or complete a stretch and fold.
• Return the dough to the bowl, cover and rest on the worktop for a further 30 minutes. If the dough is still warm (+28C (82F)), you should put it in the fridge for the same amount of time
• Remove from the fridge and turn the dough onto the table. Knock out the air and pre-shape into a batard shape (cylinder). Lightly dust an area of the table with spelt flour and leave the dough to rest on the surface for 10 minutes.
• Punch the dough back down and reshape into a batard, Roll the edges of the dough to taper them and give the dough a nice crescent curve if you wish.
• Place your spelt and rye bread on a dusted board to prove. Leave for 2-3 hours, whilst lightly spraying with water every 30 minutes if it dries out. This will take longer in cool conditions. Whilst it's rising, you'll need to get the oven preheated to 250C (480F) with a baking stone and a lipped tray beneath it
• Sprinkle some spelt flour over the top and cut with three cuts at diagonals against the flow of the curved bread using a lame. Drop into the oven by sliding it off the board or transferring to a peel and sliding from that. Add steam to the oven and drop the temperature to 230C (440F).
• Once it's doubled in size, sprinkle spelt flour over the top and score with three cuts. Th cuts should be diagonal, against the flow of the curve of the bread. It's best to use a lame to make the cuts but a serrated knife will work fine if you don't have one.
• Drop onto the preheated baking stone by sliding it off the board or transferring to a peel and sliding from that. Wearing oven gloves, add a cup of hot water to the tray beneath. This will create steam which enhances the crust and the oven spring.
• As soon as the water is poured on the tray, get the oven door shut as quickly as you can (without burning yourself!). Drop the temperature to 230C (440F) and bake for around 35 minutes. After 20-25 minutes, open the oven door to release some of the steam.
• Once the bread sounds hollow when tapped, slide a peel underneath or use oven gloves to remove your spelt and rye bread from the oven. Let it cool for a couple of hours before eating!

A BEGINNING LOAF

Steps:

• Combine flour, yeast, sugar and salt in large mixing bowl. Whisk. Heat the milk or soy milk until warm (110-115 degrees F); stir it in along with 1 Tbsp of the oil. Continue stirring until dough forms (about 30 seconds). Turn out onto a lightly floured surface and knead until the dough is smooth and springy (about 3 minutes). Place dough in a clean, lightly oiled bowl; turn so all surfaces are lightly covered with oil. Place in a warm (80-85 degrees F), draft-free place and let rise until about doubled in volume (25-30 minutes). Check by pressing a fingertip lightly into top of dough about 1/2" deep. If the indentation remains, dough is ready. Heat oven to 350 degrees F. Turn dough out of mixing bowl. Form into a round and place on baking pan; or form into loaf and place in lightly greased loaf pan. Gently brush the top (and sides if making a round) of the loaves with the remaining oil. Bake on center rack of moderate preheated oven (350 degrees F) for 25 minutes or until bread turns golden brown and sounds hollow when tapped with your finger. Serve hot or room temperature. For variations, try serving with a fruit juice glaze or berry topping or incorporate a teaspoon of spice such as cardamom into the dough.