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- Dish type
- Yeast bread
I based this recipe on a traditional Roman spelt loaf. I am not a bread expert but so far every loaf has come out great with little variation.
Yorkshire, England, UK
8 people made this
IngredientsMakes: 1 spelt protein loaf
- 370g Doves Farm® organic wholegrain spelt flour
- 50g oats
- 50g unflavoured Pulsin® pea protein
- 1 (7g) sachet quick active dried yeast
- 20g omega seeds
- 30g vanilla casein
- 15g honey
- 400ml warm water
MethodPrep:20min ›Cook:40min ›Ready in:1hr
- Combine the spelt flour, oats, pea protein, yeast and seeds together in a bowl and mix.
- Dissolve the honey in warm water. Mix everything together in an upright mixer with a dough hook attachment. I put my mixer on a low setting for 10 minutes. Or you can knead by hand on a floured work surface for 10 minutes until elastic.
- For a loaf, just loosely form the dough into a big sausage around the same size of your oiled loaf tin. Pop into the loaf tin, cover with oiled cling film and leave to rise in a warm place until doubled in size.
- Once proofed, the dough will be risen and soft.
- Preheat the oven to 180 C / Gas 4.
- Bake in the preheated oven for 40 minutes. My way of telling if my loaf is cooked is to tap on the top with my nails, it should sound crisp and hollow and be golden brown.
- Leave to cool, slice up and eat!
Replace the casein for spelt or more pea protein and replace the honey with sugary replacement of your choice and you have vegan friendly bread! Or if you are looking for just a normal bread recipe, replace the 80g of proteins for 80g of flour or oats, you can even take out the oats if you wish. Make sure you always have around 500g of dry ingredients. And and remove as many little extras as you like such as dried berries and seeds or grains.
See it on my blog
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- 500 g Doves Farm Organic Wholemeal Spelt Flour
- 1 tsp Doves Farm Quick Yeast
- 1 tsp sugar
- 350 ml tepid water
- 1 tsp salt
- 1 tbsp oil
- oil, for tin
- Put the flour, yeast and sugar into a large bowl and blend them together.
- Pour in the water, and when everything looks craggy and lumpy, stir in the salt.
- Stir in the oil.
- Using your hands gather everything together into a doughy mass.
- Knead the dough for 100 presses, in the bowl or on a work surface. Dust lightly with flour if required.
- Cover the dough bowl with a large upturned mixing bowl and leave it in a warm place for the dough to double in size, which will take about an hour.
- Rub some oil around the inside of a 1kg/2lb loaf tin.
- Knead the dough for another 100 presses.
- Shape the dough and put it into your prepared tin.
- Invert a large mixing bowl over the tin and leave it to rise in a warm place for 35 minutes.
- Pre-heat the oven.
- Remove the inverted bowl and bake the loaf for 40-45 minutes.
- Turn the bread out of the tin, tap the base and if it sounds hollow the bread is cooked.
- Leave to cool on a wire rack.
Excellent recipe. So simple and quick! This is now a staple in our house! Thank you! -- One note, I use different quick yeast so I follow the package instructions: 10 min first "rise", then into the loaf pan where I let it rise for 1 hour. I also use olive oil in the bread and in the pan (plenty) and its simply decadent. Perfect bread.
Artisan Spelt Bread from the Dutch oven
As you may have seen on our Instagram page, we have ordered flour from the millers at Barton Springs Mill, from Dripping Springs, Texas. Check out their website for their rich and long history. I love their product, because they use local farmers that grow ancient, heirloom crops, and it is all organic. It feels, smells and tastes differently compared to the flours from the supermarket. By the way – my local prime supermarket does not sell any other wheat flours, other than whole wheat and bleached whole wheat. For me, that is not enough.
So, by luck, I have found Barton Springs Mill. I try and order a few different types of flour, like their Rouge de Bordeaux , rye and spelt. Changing it up with variations in flour will make your bakes taste and look differently: variety is good! In addition, a whole wheat bread is a good carrier for nuts, raisins, cheeses and vegetables. More on that, to come, on this blog.
For now, we will use the spelt flour for a rich, brown piece of bread. You don’t have to use spelt: any other wheat flour will work. For working with whole wheat flours, just remember that the protein level of the flour is lower. Because of that, it requires a little bit more work: knead a bit longer. If you use proper whole wheat, the bran may cut the gluten structure in the bread. That is not bad, it will just lessen the growth and size of air bubbles in the bread.
Tips on Working with Yeast
Yeast is an essential element to baking bread like this spelt bread. It promotes flavour and causes the dough to rise. Even a sourdough bread that relies on a sourdough starter rather than fresh yeast includes yeast. The starter grows the yeast that naturally occurs on the outside of grains. SOme also say that it picks up natural yeasts from its surrounding environment to help raise dough during baking.
One problem people encounter when baking with yeast is that their yeast isn’t fresh enough. To test whether your yeast is active or not, add 2 1/4 teaspoons of it to a 1/4 cup of warm water with a teaspoon of sugar. If the mixture bubbles after 10 minutes and develops a yeast-like aroma, it will still be good to use in this healthy spelt bread.
Next, it is important to recognize that salt can potentially kill yeast leading it to be inactive in your bread recipe. This is a little difficult considering that salt is so crucial to bread baking. However, as long as the yeast isn’t in direct contact with the salt for too long, it should still sufficiently raise your loaf into a puffy, fluffy bread.
Both the temperature of your water and the atmosphere that you rise the dough in are important, too. As mentioned above, 95° F is the ideal water temperature to activate instant yeast. Meanwhile, if your environment is too cold, your dough might be very slow to rise. If it is too warm, your dough might over-proof or start to crust around the edges. The results of an over-proofed bread loaf will be that the bread won’t rise very much in the oven and will be dense. You should put your dough in a warm, draft-free spot in your kitchen to you get a perfectly proofed dough every time.
Technically, any grain-based flour works for making a sourdough starter. Flours made from rice, rye, spelt, einkorn and wheat all work. However, bread flour works the best and yields the most reliable starter. Even if you raise your starter on bread flour, you can still make bread with other flours.
Spelt flour has a higher protein content than white flour, between 12-15%. This means that they can be used to make breads as they will be able to produce enough gluten. … Spelt flour still is perfect for making cakes, cookies, or most pastry products, not to mention much healthier than other flours.
Cook the spelt bread as per the instructions and cool it thoroughly on a cooling rack. Wrap well or place in an airtight freezer safe container or freezer bag and freeze for up to 3 months.
Allow to defrost at room temperature on a cooling rack so it doesn't get damp. Eat as it is or reheat it in a warm oven. 350°F (175°C) for about 20 minutes should do it. You don't need to put it in a pan. Just sit it straight on the oven shelf.
I like to make two loaves at a time and keep one to eat, then freeze the other for another day.
In baking, spelt behaves like whole wheat flour and has a wonderful nutty flavor. It can be used just as you would whole wheat flour and substituted for the same in any of your favorite recipes. It can also be used in combination with other flours or, like the recipe below, it can be used on its own.
The following recipe comes from Purity Foods, distributor of spelt flour in the United States. See "tips", below, for more information on spelt.
- 2 1/4 cups (223g) spelt flour
- 1/4 cup (53g) brown sugar or 1/4 cup (84g) honey
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups (283g) milk
- 3 large eggs, beaten
- 1 tablespoon (11g) sunflower oil
- Preheat your oven to 425°F. Grease and flour a 12-cup muffin tin, or line with papers.
- Combine all the dry ingredients in a mixing bowl.
- Mix together the milk, eggs and oil and combine with the dry ingredients, stirring for 20 seconds and no more.
- To add variety, add 1/2 cup chopped almonds or 2/3 cup chopped dates or raisins (or a combination) to the batter.
- Fill the muffin cups two-thirds full and bake for 15 to 18 minutes, or until golden brown.
- Store, well-wrapped, at room temperature for 3 days, or freeze for up to a month.
Tips from our Bakers
Spelt (Triticum spelta) is a grass, one of the ancestors of modern wheat (Triticum aestivum). It originated in southeast Asia and is probably the "wheat" that was used around the Mediterranean 9,000 years ago. It came to Europe with traders from the Middle East and remained a favorite grain there until the 19th century and the development of modern strains of wheat.
Somewhere during the final proof, preheat your oven to 220º C /430º F conventional setting. At what stage you preheat your oven depends on how long it takes for your oven to heat through, some take 30 minutes, some, like ours, with stone floors take a lot longer, up to two hours.
Take the buns to the oven. The total baking time will be around 16 to 18 minutes depending on your oven. Check regularly to see how fast the buns are browning. If you think the the buns have the desired color, you can temper your oven to 160ºC / 320ºF for the remainder of the baking time.
You can put the buns in a bag while slightly warm, this way they will keep soft. They also keep very well in your freezer for up to one month.
Bun time table
This table gives you an indication of the total duration for this recipe.
The poolish will take 4 to 6 hours or 12 hours overnight in the fridge
00:00 Make the bun dough with the prepared poolish
+ 10 minutes kneading
00:10 – Make bun dough
+ 15 minutes rest
00:25 – Stretch & fold
+ 15 minutes rest
00:45 – Preshape the buns
+ 10 minutes rest
00:45 – Shape the buns
+ 2 hours final proof (minimal)
02:45 – into the oven
Baking time 16 -18 minutes
03:03 – take out and leave to cool
Plant-Based Vodka Sauce to Lighten Up a Favorite Pasta Dish
Spelt flour can be tricky to use in a bread machine. It would be helpful if you listed whether it was whole spelt flour or light spelt flour that you are using. Also, if your machine did not have a “whole grain” setting, it would be helpful to know the length of the cycle that you did use, so that we can more easily match it to a comparable cycle on the machine that we are using. For instance, my machine’s basic cycle is 3 hrs 50 minutes, but my whole grain cycle is 4hrs 10 minutes with a longer rise period, which doesn’t always work with spelt flour.
As mentioned in the post, title, and linked up to, we use whole spelt flour. You can certainly substitute light spelt flour if you prefer. There are so many varieties of bread machines, and we don’t have access to test them all. If you have one with a whole grain setting (we’ve never had one with this), then you can certainly use that whole grain setting. As noted, it makes about a 2-pound loaf. It sounds like your machine is more dialed in, so it should have come with a guide that tells you the cycle to use for the different loaf weights. There really is no way for us to easily know the length of the cycle for different machines. Ours definitely wasn’t 4 hours, but yours might be. I tried to research it for you, but only came up with cycle times vary by machine. Again, the 2-pound loaf weight, listed on the yield, should help guide you.
I like the recipe for its simplicity. I am not lactose intolerant and I love milk so I used regular organic whole cows milk and I don’t like the taste of flax much so I used ground pecans. I used honey instead of sugar. Mine was very good. I never follow recipes exactly…I just use them as tools. Thank you for a nice basic spelt bread. I am sure I will try it many more ways.
That’s wonderful! Pecans sound delightful. I hope every loaf turns out wonderfully.
have you this recipe in weight grams or ounces not cups ?
No, I’m sorry I don’t. I looked it up though, and 4 cups of spelt flour looks to be about 460 grams.
Hi. Do you use the whole wheat setting or the basic? Thanks!
The bread machine that was used didn’t have that setting, but I would use the whole wheat one.
BTW just wanted to give a tip (I have been making spelt bread for the last 3 months) : if you want the bread to stay nice and soft for up to 3 or 4 days (sometimes more), add about 2 tsp of soy lecithin granules to your flour. I think most of us can say spelt bread gets dry & crumbly within a day or so . . . but this REALLY does help ! I have also used xanthum gum or guar gum with great results too ! Cheers
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Score the dough with a knife. You can also use scissors if you want to score a cross.
Wearing oven gloves, very carefully transfer the spelt dough (together with the baking paper) to the hot baking sheet (or the hot skillet) and return to the hot oven.
Pour a glass of cold water into the roasting tin to produce steam. Quickly close the oven door.
Bake the loaf for 15 minutes, reduce the temperature to 180°C /400°F. Bake for another 20 minutes. The bread should be golden brown and should sound hollow when you tap its base.
Let it cool on a cooling rack. Serve hot or cold as you prefer. It's especially delicious with vegan butter. Enjoy!
This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.