Whole-grains Spelt bread

Posted by on Jan 22, 2013 in Pastries | Comments Off on Whole-grains Spelt bread

Whole-grains Spelt bread

 

 

 

 

 

 

 

 

20 thick slices, 100 calories for a slice.
“Pulp-head” Ingredients-
1 Teaspoon of dry yeast
1 cup of spelt flour
Half a glass of water or room temp milk

Dough ingredients-
1 Teaspoon of dry yeast
2.5 cups of spelt flour
1 Teaspoon of salt
2 teaspoons of honey or brown sugar
120-180 ml room temp water
2 spoons of flaxseeds
2 spoons of sunflower seeds
2 spoons of chopped nuts

Preparation-
1. Just like the traditional way, we make the spelt bread started by a Pulp-head.
Mix all the pulp-head ingredients in a bowl and leave it in a warm place in your kitchen for few hours.
In this way, the yeast start “doing its job”.
2. In another large bowl, mix the rest of the ingredients, part of the water.
Pour the water slowly while adding the pulp-head, and while kneading all together.
The kneading supposed to be very long, about 10 minutes, so don’t hesitate to use a mixer with a knead head.
Knead until the Dough is soft and flexible.
If it’s too soft -add more flour, if it’s too stiff – add more water.
3. Put the dough in a baking sheet, preferably a long one, which has a little bit of oil on.
Cover it by a clean towel.
Keep it for an hour in a warm place.
You can spread the sunflower and the flax seeds on top.
Put into a cold oven, set to 180 degrees.
Bake until the loaf is brown.
Preferably, chill the loaf a bit before slicing.

Published in 2eat website.

 

Fiber Low calorie Low Fat

suitable for diabetics (half the fat and carbohydrate)

 

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