Soft wholegrain spelt bread

It’s been forever since I last enjoyed a good, homemade slice of bread! That is because, for over a year now my diet has been primarily gluten free. But my fear of gluten is actually pointless, because I have no issues/sensitivities from eating it. I don’t think including some grain-flours in your diet will hurt you at all (ofcourse it will if your gluten intolerant) and I’m excited for the added variety this brings to my diet.

I think this delicious loaf of bread has the perfect texture – soft, airy, light and crispy around the edges. I really enjoyed it, and I hope you will too! 🙂

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Ingredients:
  • 400 ml warm water
  • 10g (about 1 tbsp) dry yeast
  • 2 tbsp maple syrup
  • 190g light spelt flour
  • 270g wholegrain spelt flour
  • ½ tsp salt

Combine water, yeast, maple syrup in a large bowl and stir well. Let it sit for a few minutes.

Measure out your flour and add the salt – stir to combine.

Gradually add the flour mixture to the yeast while whisking in between to avoid lumps. Continue doing this until most of the flour mixture is used. When the dough is getting thicker, use a spatula to scrape down the sides to combine it all. When a smooth dough has formed, sprinkle over a little more flour and shape the dough into a nice ball. Cover the bowl with a kitchen towel and leave it to rise for about 30 minutes.

When you come back, the dough will be (almost) doubled in size, and it will possibly be a little sticky. Sprinkle on a little more flour and carefully place the dough on your kitchen table. Knead the dough a few times, while shaping it into a loaf form. You can use more flour if the dough is sticking to the surface, but generally you don’t want to use too much, as the dough should be moist.

Place in a loaf-form with baking paper. Cover again with a kitchen towel for about 30 min. Preheat your oven to 200°C.

Brush the surface with almond milk and put the loaf in the oven for about 25-30 min. When it’s done, the surface should be brown and crusty.

Allow the bread to cool of a little before you slice it!

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When it’s fresh from the oven it tastes amazing just on its own, but here is a few topping suggestions:

      • Natural jam/fruit spread
      • Nut butter and banana slices
      • Mashed avocado with cracked pepper and lemon juice
      • Hummus and sliced veggies
      • Date paste and shredded coconut
      • Tomato pureé, sliced veggies and a sprinkle of oregano (pizza flavour, yeah!)

This time I obviously did the avo version and it was AMAZING:

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Edit: this bread works so well for freezing! I freeze the bread pre-sliced  in a zip-lock bag, and when I want some bread I simply defrost a couple of slices in the microwave. It’s like instant, fresh homemade bread. Highly recommended!

Enjoy!

– Sophie

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