Recipe Corner. Baking with Spelt.

I got around to making some spelt breads on Saturday. One savoury, one sweet.

I didn’t use exact measurements, so feel free to tweak the recipes until the consistency is just right.

Sweet Spring Bread.

Naughty if you’ve cut back hard over Lent, though. Best saved for Easter.

Ingredients:

-200g/7oz spelt flour

-300g/10.6oz rice flour

-50g/1.8oz sunflower seeds

-25g/0.9oz raisins

-2 eggs

-50g/1.8oz butter

-3-5tbsp sugar (I used 1 jaggery goor and 3 plain sugar

-2tbsp honey

-prepared yeast

-a pinch of salt

Utensils:

-mixing bowl and spoon

-deep baking tray (bread trays preferable)

Recipe:

1: Mix the dry ingredients. (Flours, salt, sunflower seeds, raisins, sugar. Jaggery Goor may count as a wet ingredient, it depends on whether it falls into crumbs or not.)

2: Add the butter and mash into crumbs.

3: Add hot water and stir until it’s thick.

4: When the mix is smooth and cooled somewhat, add the eggs and honey.

5: Stir until it’s still thick, but runnier, like pancake batter. Fold in the yeast.

6: Pour into a baking-tray. Pre-heat the oven to 180C/355F. Place in oven.

7: Cook for around 45-55min, or until a knife comes out clean. If it browns early, you may need to cover it with foil.

With obscene amounts of butter.

With obscene amounts of butter.

Plain Spelt Bread Loaf.

This one’s safer for Lent.

Ingredients:

-500g/17.6oz spelt flour

-200-300ml/7-10.6oz olive oil

-salt and pepper to taste

-prepared yeast

Utensils:

-mixing bowl and spoon

-flake baking tray

Recipe:

1: Mix the dry ingredients.

2: Stir-in the olive oil.

3: Add some hot water. Continue stirring steadily. You want the dough to start forming a firm ball.

4: Leave the ball to rise. Pre-heat the oven to 180C/355F.

5: Roll the dough into a ball and form a round loaf.

6: Bake in the oven at 180C/355F for around 1h. The loaf should crack at the top and a spikey implement inserted into the dead centre should come out clean. If you have a bread thermometer, aim for 70-85C/160-185F.

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I had loads of the sweeter bread with butter yesterday, because it’s nice and I kind of lost control of my carb intake. Jon had a chicken and bacon sandwich (megawich, as he put it) with the plain bread today. Both are approved. 🙂

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