Recipe by Moyni
Amazingly quick, simple and delicious seedy spelt bread - I'm hoping that some friends of mine who can't tolerate wheat will be able to eat this, it does contain gluten so isn't any good for those have problems with gluten. Recipe originally comes from the Telegraph Magazine, I found it on the True Food Coop website. Seems a bit wrong that this bread is not kneaded and doesn't get left to rise yet still works so well. As I write I have a loaf cooling on the counter top calling to me! I've since read that allowing the dough to rise overnight in a cool place makes it even better - I'll be trying that when I'm not in a rush.
Top Review by Melanie H.
Excellent result from first bake of this recipe. I made some alterations after doing a lot of research on the net into spelt bread and here are my results. Ingredients mixed in a mixer using the dough attachment for approx 4mins (as seen on you tube spelt bread recipe), I added a little extra flour as mixture was very wet but it is supposed to be so not sure if this was necessary? suggest adding 400-450mls of water then checking consistency and adding more or less. Bread put into bowl and left to rise for approx1-2 hrs, quick punch down and into fridge left over night, taken out of fridge left to warm to room temp or there abouts, I then folded the bread (as opposed to kneading) a couple of times and shaped into pan, left to rise for another hour baked for 30mins (sprayed water into oven as seen on another you tube clip) end result a beautiful loaf of spelt bread! Oh I used pumpkin seeds instead of sesame too. I think the trick is not to handle it to much, fold dough instead of kneading and remember that it is supposed to be quite a wet sticky mix, a trick is to touch the bread like you are touching a hot potato if no dough is on your finger then consistency is right also when rising the bread prior to baking do the resistance test, bread should have indentation of your finger left behind if you poke it.
- 500 g wholemeal spelt flour
- 10 g fast-acting dried yeast
- 1⁄2 teaspoon salt (I use low sodium)
- 50 g sunflower seeds
- 50 g sesame seeds
- 50 g linseeds (optional)
- 500 ml warm water
Directions See How It's Made
- 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.