Recipe 12: Home Made Spelt Bread

I just made a very delicious vegan and gluten-free breakfast parfait, but unfortunately it did not look as pretty as I wanted it to, so today I will share a recipe with you that I developed last winter: home made spelt bread! I loved this bread so much, that I kept the recipe in a very safe place (I thought), so I could not lose it. But I did. I lost it. Now, after going through my recipe folder at least three times, I found a written version on the back of an old pancake recipe! I am very excited to be sharing this recipe with you, so let's get started!

The pictures I will be using are also from last winter, but I never shared it as I did not have a food blog back then. I absolutely adore this bread, and I hope you will too!
What do you need?
  • Wholewheat spelt flour - 2 1/2 cups
  • White flour - 2 cups + a little for dusting
  • Dried yeast - 1 package (which is 7 grams)
  • Salt - 2 tsp
  • Water - 1 1/4 cups, preferably lukewarm
How to make it?
  1. Bread is not as hard as some people make it seem, it just takes a little time. Basically what you do is throwing everything together and letting it rise a couple of times. First, you need to combine both flours with the salt and the yeast. Mix these dry ingredients up, and add all the water at once. Stir this through with a wooden spoon until you have a sticky mass.
  2. Dust a kneading surface lightly with white flour. Put the dough on top, and knead for approximately 10 minutes. The dough is supposed to be sticky at first, so do not worry about this! You are not supposed to add too much flour. As you knead gently, it will become exactly the way you want it: firm and elastic.
  3. Now grease a bowl with some olive oil, and put the ball of dough in. Put it into a warm place for about an hour. You want the dough to double in size, and become full of air.
  4. Once the dough has risen, push it down with your fist just once. You need to take the excess air out, but keep most in. Take the dough out of the bowl, and divide it into eight pieces, or maybe less if you want to make two or three bigger loaf. Form them into your desired shapes, and dust them with flower. The picture below gives an idea, but I must admit there is too much flour on those. Maybe take three quarters of that amount.
  5. Cover these little buns with a dry towel. Make sure it is not damp, for in this case it will stick to the flour on the buns. Let it set in a warm place for 30 minutes. In the meanwhile: preheat your oven to 475 degrees F, or 245 C. If your oven does not go this high, take 450 F, or 230 C.
  6. After 30 minutes of rising, put the buns into the oven for 14-18 minutes. They should be done when the outside is nice and crispy.

This bread is amazing, but it should be eaten within two days. You could freeze them, though. I suggest you eat them with just a bit of butter and salt, but you can do whatever you like!

I will not be posting anything in the next couple of days, because I will be traveling back home tomorrow. If you decide to make these, or something else from Veggies and Vanilla, do not forget to put it on Instagram and tag the blog (@veggiesandvanilla) in your photo!

Liefs,

Debs.

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