| T O P I C R E V I E W |
| farmdreamer |
Posted - Mar 17 2009 : 1:54:15 PM
I'm tring to make bread with spelt flour. Could someone please help me with some recipes? I'm excited about tring spelt flour, like doing new things with food. Thanks for helping. |
| 3 L A T E S T R E P L I E S (Newest First) |
| sjs |
Posted - Mar 17 2009 : 7:47:10 PM
This isn't a bread recipe, but these spelt muffins are AMAZING:
http://veganyumyum.com/2008/02/brown-sugar-and-peach-muffins-spelt-challenge/
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Learning to live is learning to let go.
Visit my food blog! http://www.wasabimon.com - natural cooking to live for.
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| LynnMarie |
Posted - Mar 17 2009 : 6:53:08 PM
I haven't tried these recipes yet, I just found them tonight, but they sound good.
LynnMarie
http://www.rwood.com/Recipes/Spelt_Bread.htm
Spelt Bread
Yield: Two 8 ˝" x 4 ˝" loaves
Spelt bread has a pleasing, nutty flavor and a substantial texture. It makes great breakfast toast, canapés and sandwiches. For a lighter flavor and texture, use up to 50% white spelt flour.
Note: it is important that you don't over-knead spelt dough.
1 tablespoon active dry yeast#8232;
2 cups warm water (105° to 110° F)#8232;
3 tablespoons honey
#8232;3 tablespoons melted butter#8232;
2 teaspoons sea salt#8232;6 cups spelt flour (use any combination of whole or white spelt)
Combine the yeast, water and honey in a large warm bowl. Let stand for 10 minutes or until the yeast softens. Stir in the butter and salt and 3 cups of the flour. Stir vigorously with a wooden spoon. Add the remaining flour in increments until the dough becomes too stiff to stir, then place the dough on a lightly floured surface. Knead for about 6 minutes, adding any remaining flour as necessary, until the dough becomes smooth and elastic. Do not overknead.
Place the dough in a lightly greased bowl. Cover and let rise in a warm, draft-free spot for about 2 hours or until doubled in bulk.
Grease two 8 ˝" x 4 ˝" loaf pans. Punch the dough down to deflate it and divide it in half. Form each half into a smooth loaf and place in a prepared pan. Cover and let rise in a warm, draft-free spot for about 1 hour or until the dough has risen to the top of the pans.
Preheat the oven to 350° F.
Uncover the risen loaves. Place the pans on a heavy baking sheet and bake for 45 minutes or until the tops are light brown and crusty. Remove from the oven and tap out of the pan into the baking sheet. Turn the oven off and return the breads to the oven to crisp for 5 minutes. Remove from the oven and let cool on a wire rack.
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http://www.ochef.com/r16.htm
Easy Yeast Bread
From The Spelt Cookbook: Cooking With Nature's Grain for Life (Canada, UK), by Helga Hughes.
Deborah L. Arieda of Stanwood, Washington, developed this prize-winning recipe. Deborah says, "This bread is great served warm or cold. Within two hours from the start, you can spoon your favorite spread onto this rich, sourdough-flavored bread."
Ingredients:
1-1/2 cups whole-grain spelt flour
2 packages (1/4 ounce each) dry active yeast
1/4 tsp sea salt
1 cup plain nonfat yogurt
1/2 cup club soda
1/4 cup honey
2 Tbsp canola margarine
1 egg, beaten (or substitute)
1-1/3 cups whole-grain spelt flour
Instructions:
Combine the 1-1/2 cups of flour, the yeast, and the salt in a 3-quart bowl. Mix lightly and set aside.
Combine the yogurt, club soda, honey, and margarine in a 2-quart saucepan. Place over medium heat, and cook until the mixture is warm, but not too hot to touch with your fingers. Do not boil.
Add the yogurt mixture to the flour mixture, and stir to combine. Add the egg, and mix the ingredients with an electric mixer set at low speed until the dry ingredients are moistened. Increase the mixer to medium speed, and beat for 3 additional minutes. Add the remaining 1-1/3 cups of flour, and mix thoroughly.
Coat a 1-1/2-quart casserole dish with nonstick cooking spray, and pour the batter into the dish. Cover with a clean kitchen towel, and let rise in a warm place for 1 to 1-1/2 hours, or until the dough has reached the top of the dish.
Preheat the oven to 375°F (190°C). Bake the loaf for 35 to 40 minutes, or until golden in color. Allow the bread to cool in the dish for 5 minutes. Remove the loaf from the dish, and transfer to a wire rack. Serve warm or at room temperature.
Yield: 1 round loaf
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http://teandwheatenbread.blogspot.com/2008/09/noney-and-olive-oil-spelt-bread.html
Honey & Olive Oil Spelt Bread
400g white spelt flour
100g malthouse flour
10g salt
1 sachet instant yeast
2 tablespoons honey
60ml extra virgin olive oil
300ml lukewarm water
Combine the flours in a large bowl (or free-standing mixer) and add the yeast.
Add the honey, olive oil and 200ml of the water and mix until you get a firm but soft dough.
Cover the dish with a teatowel and allow to double in size.
Turn onto a floured board and shape in to a smooth ball, allow to rise again for 30 minutes. Preheat the oven to 200C.
Using a pair of scissors snip a pattern into the top of the dough, brush with olive oil and place in the preheated oven, bake for 30 minutes or until golden and hollow sounding when the base is tapped.
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| QueenofQuiteAlot |
Posted - Mar 17 2009 : 2:12:47 PM
I use spelt in place of flour in most recipes...I jus use the recipes I have and use spelt instead.
Dalyn
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