Thanks for your input on spelt bread. Plouff 27 January Easiest bread to make ever In fact removed the top shelf just in time before the bread rose through it! Mrs julia Davies 04 April BRILLIANT Apart from two failed attempts at making homemade bread in a breadmaker years ago, I have never made bread before but wanted to try making a healthier bread without all the additives found in shop bought bread. I knew spelt flour was supposed to be better than regular flour so bought some and googled some recipes.
I wanted something quick and easy and came across this recipe. I made my first loaf a couple of days ago as per the instructions above and it turned out really well. It is a heavy bread but is very satisfying and filling. I baked my second loaf today using the rest of the flour and, wanting to try something different, I added a teaspoon of organic runny honey and a ripe banana.
Using these two extra ingredients added to the flavour - again very successful. It rose well and is still a nice solid bread, which is fine for me as even just one slice keeps me going and doesn't seem to spike my blood sugar so that I feel hungry soon afterwards as I would do with regular shop bought bread.
I didn't weigh out my seeds the second time round, I just threw in a handful each of pumpkin, sesame and poppy seeds. I found some Allinsons dried yeast sachets I bought years ago which still seemed fine to use. I am going to carry on using the same basic recipe but will be a little more adventurous each time to test out different flavours. I think I shall add some black olives to make an olive bread next time.
Feeling very proud of myself. Genevieve3 14 March Super easy to make, it rose and well and tastes delicious. I replaced sunflower seed with oats as I didn't have the former and added a teaspoon of honey to the water. A convert, have made twice, both time perfect and got deal of approval from OH.
Thank you. I am an experienced bread maker but have never used Spelt flour before. I followed your recipe instructions but bread did not rise and it as left solid after cooking. Should it have been left to rise in tin before baking. I have made a similar whole meal loaf that after 5 minute kneading had to be left in tin to rise.
Very disappointed with result a waste of expensive ingreadients will try it again my usua way of making bread. Everlyn 09 December Sadly, it was another failure. Too dense, although it was cooked through. ChrissieW 10 September I have started using spelt flour recently due to health reasons. I was very interested in the recipe above and keenly tried it out this morning. I followed the recipe step by step.
Check over temperature with thermometer , size of tin correct etc. The result was a disaster, a flat loaf, well done on the outside but unpleasantly moist on the inside plus some holes in the middle with wet centre. I am bemused, I believe all the comments above are real and not mickey-taking ones I have a fan assisted oven but I know its way and the temperatures I use have been proven fine with other breads.
The only factor different is a new fast acting dry yeast which I bought from a serious organic shop near me Falkland Pillars of Hercules. Could it be that?? Sorry to say that we have no bread for our lunch now. Just made this for me and all the family tucked in including kids who swear only white sliced is edible. They wolfed it down and asked for more. A great recipe and really tasty. I did 55 minutes in my fan over and it was just right. Thanks :. Bev R 18 February I just made this recipe using g white spelt flour, 2teasp quick yeast, ml water.
Mixed with a large spoon, put on oven and result a very edible loaf. I added a little salt and a teaspoon of honey for flavour and covered top for last few mins. JenF 05 January Beverlyn 15 January Was sceptical that it would work as there is no proving but it does!
I made the loaf exactly to the recipe but with the addition of 1 tsp honey. I used 12g "Easy Bake" yeast. Amazingly the loaf rose well in the oven. I found the loaf took only 40 mins at degrees plus an extra 5 mins in the oven out of the tin. Makes great toast! Will definitely make this again but perhaps bake for an extra 10 mins in the tin at a lower temperature so that it is less moist.
Mr Roy Wilson is completely wrong If it did no bread would ever rise in the oven! Has he never heard of oven spring where the bread rises rapidly in the first 10 mins of being put in the oven? If this recipe did not work for him then either his yeast was already "dead" or he did something wrong.
This recipe does work and it's a great option if you want to bake a quick loaf without any kneading or proving. Heather55 14 August Just tasted whole meal spelt bread recipe I made two hours ago. It rose really well and tastes really great. Anton 04 Aug Mrs Kizzy Harris 06 June I was interested to find a recipe for spelt bread that doesn't require kneading or proving and can't wait to try it. I usually make spelt bread with one third wheat flour in my bread machine on a short program.
This turns out fine but of course it is not just spelt which is what I really want. The question that I would like to ask is will it turn out O. Also, what size loaf tin did you use? Yum -yum! I looked up gram to tsp of dried yeast converter and it is between 3 and 4 tsps like you said - my loaf came out the same though. A bit tastier this time, but rose wonky and stuck to the bottom again. I just finished using some old yeast still fizzed in water tho so perhaps it's to do with that.
And maybe the pan v's the halogen oven. You have to tweek with a halogen. Delish anyway! Amy 31 March Hi, I left a message further down about the conversion provided for cups 'n' spoons. The update is, it went pretty well considering my little rack was on a slight tilt and made it rise wonky at least I think this would be the cause , plus what I said about gauging how much yeast to put in, then putting more in late! Leave to rise for 1—3 hours depending on room temperature , until doubled in size or leave to rise overnight in the fridge.
Step 5 Punch down the risen dough, then tip it out onto a lightly floured worktop and knead gently for 1 minute to evenly distribute the bubbles of gas. Step 6 Shape the dough into a neat, smooth ball, then place it on the sheet of baking paper. Dust lightly with wholemeal or white spelt flour, then cover lightly with cling film.
Leave to prove for about 1 hour a bit longer if the dough has been chilled , until just doubled in size. Put the baking sheet into the oven to heat up and put a roasting tin on the bottom of the oven. Step 8 Sprinkle the loaf with a little more flour, then slash the top fairly deeply with a sharp knife.
Very carefully transfer the loaf on its baking paper to the hot baking sheet, then quickly return to the oven. Pour a large mug of cold water into the roasting tin to produce a good burst of steam.
Now the reviews encouraged me to make this bread. Where have I gone wrong? Dont think its a mixture of flours because White Bread flour was supposed to make it less heavy. Just made this recipe for the first time.
Simple quick, lovely texture and as Helena said very tasty. Highly recommend. Do try it. By Mrs Kathleen Johnstone. I have just found this recipe, I've tried it twice and it's the best spelt bread ive ever made, it's simple, quick and very tasty. If you've had trouble making spelt bread I can highly recommend this recipe, try it!
I have been messing around with Spelt flour for almost a year, trying complex recipes and endlessly researching. Trying Long fermentation processes, making a sponge in advance, using a dough hook; making my own sourdough and nurturing it. Yet could never obtain a loaf with a soft well risen soft centre. Today instead of the usual 3 day anxiety provoking ritual.
I started at 2pm and had the best spelt loaf ever. Simple, straightforward with an exceptional result. Thank you very much. I was on the verge of giving up.
Made first spelt loaf today. Amazing, it looks like a shop bought loaf. Can't wait until supper time. By Mr Jonathan Pearce. First attempt today at this bread, never had much luck in the past but so happy with results. My baking skills lie with cakes so I'm so pleased to have found an easy loaf that I can eat instead of paying a fortune for one in the shops.
Lovely taste, nice and crusty around the edge. I used an old tin, oiled with rapeseed oil then floured, came out straight away. Got 20 or so slices and have frozen them ready to use for toast and sandwiches. Think I'll take up some suggestions and play around with this recipe but its definitely a great easy loaf to bake!
Thanks Doves Farm! OMG this is the fluffist lightest spelt bread I have ever tasted. Only thing I did different to original recipe was add 1tblsp water as was bit dry and mixed it in my Kenwood mixer with a dough hook.
It was amazing. Very happy I previously reviewed the white spelt recipe. I have since made several loaves, experimenting with various combinations of ingredients. I leave the loaf to cool for mins before slicing. The bread slices beautifully, has a nice texture, not too dense, and is crusty on the outside.
I freeze leftover slices in plastic bags and defrost in microwave oven to make toast. This recipe makes fabulous French Toast served with warmed raspberries and maple syrup. ItThe bread is the perfect texture for it. I give the recipe 5 stars with my alterations. I started making the wholemeal spelt bread for my Son who is unable to eat wheat was visiting from Australia. I use a bread machine and the results were amazing, I've never been very successful making wholemeal bread but this is really lovely bread and now the only bread I eat too!
I also used the flour to make pastry which was also excellent. I also placed the tray onto another pizza tray. I cooked the loaf for 35 mins at degrees Centigrade I'm Australian and then cooled the loaf for 20 mins on a wire rack covered with a clean tea towel.
Can't wait to try it again with wholemeal spelt and the addition of pumpkin seeds, linseeds and sesame seeds. Thank you for such a great, easy recipe. Loved it. Absolutely loved the recipe, made with wholemeal spelt, so much easier that normal bradmaking, although I really enjoy that as well.
No trouble in tin, just put baking parchment on bottom and oiled the sides. Have varied it by adding roughly mashed banana, walnuts and a bit of black treacle, also added grated cheese and softly fried onion with rings of onion on the top. Love the taste of spelt flour and will be buying more soon, nearly all gone. By Mrs Sandra Stark. I never made bread before but after finding this recipe and seeing how simple it was I thought I'd give it a try.
It's so amazingly easy and the bread is delicious. The resulting texture is a cross between bread and cake. It's really filling too. I've made it every week since the first loaf. The fact that its better for me than shop bought is an added bonus. By Miss Kerry Bradley.
Tried this recipe with very low expectations as I've never been successful making bread in the past. Astonished to discover it worked perfectly, looked just like the photo and the smell in the oven was amazing. Tastes good too! I didn't have any quick yeast, used the one you have to mix with warm water and sugar before you start.
Hi, I just made the bread in a loaf tin. To avoid the bread sticking to the tin, just flour the tin after greasing and before baking. My loaf came out great. By Mrs Helga Kattermann. Found this recipe on the back of the Dove Farms Spelt Flour packet. Result - total success in 1 hour 55 minutes. Very interested in additional ingredients e. By Mr Mark Rollason. I have just made this loaf in a loaf tin. That was a mistake - loaf refused to come out even though I had heavily oiled the tin.
Unable to use for sandwiches as had to wreck it to get it out. On a positive side the bread tastes good. I will NOT use a tin again. By Mrs Lesley McGinn. Is it possible to combine the white gluten free flour with the spelt wholemeal, am assuming the rise would not be so great?
Also, is the easy bake yeast the same as quick yeast? By Mrs Christine Ward. Fabulous recipe, great taste and texture, I have played about with this recipe several times adding rye, flavours etc my one addition that I stand by is some cider vinegar which makes for a softer dough and a greater lift Absolutely fantastic recipe.
I mixed the 2 flours, gm wholegrain and gm white spelt because I had both. After all the kneeding process which I didn't mind at all, I oil the baking tray really good with sunflower oil. I could not believe the shine of the loaf. Risen beautifully. My favourite bread recipe so far! By Mrs Rebeka Soares.
I m a mother whose children have allergies and trainee nutritional scientist with a passion for cooking proper food. By Mrs michelle mina. By Mrs Helen Hearne. By Mrs Nicola Casey. I made my first loaf today, my house is quite cold so placed it in the oven still wrapped up on 50 degrees- it doubled in size. I then cooked it. I ran out of oil so used olive spread and lined my tin with baking paper and pressed some mix seeds in the top it needed a shorter cooking time but I think it came out quite good but I have nothing to compare it too.
The only thing as the baking paper ended up stuck to it. By Ms Lorraine Soulsby. Easy to follow, brilliant results. Mixes well by hand. Ant Law, The Soul Restaurant. The only thing I think will be helpful in a limited kitchen if ingredient measurements are given in cups. I would like to know flour amounts in cups or millilitres instead weight. By Ms Denysia Wincott. By Miss jacqui baldwin.
I also use a Kenwood chef and dough hook and still use honey instead of sugar and am asked for loaves by several friends. Amazing bread. So easy to make and tastes fabulous. Thank you so much! I made this today and it came out perfectly - the first bread I've ever made!
I used 1tsp salt, honey and olive oil. Mixed in the kenwood with dough hook and it wasn't too sticky. I left it to cool down for half an hour wrapped in tea towel and it sliced easily. Can't wait to try adding seeds and things next time! By Ms Deanne Wallace. I'm a novice and diligently followed the recipe, the mix didn't rise, it had the most awful sticky texture and it is still trying to prove in the pedal bin. Will try again tomorrow.
By Mr Lawrence Kingsnorth. I'm doing the fast metabolism diet which allows me to eat spelt bread, so I just made bread for the first time, I used this recipe and I made bread rolls, but I cooked them for 30mins which was way too long for small rolls, so they were hard on the outside! But they taste good! I'm going to make some more! Can't wait, thanks for the recipe - lovely!! By Miss Sherlyn Melody Graham.
I have made this bread 5 times now and it is fantastic. So easy to make in a kenwood mixer with a dough hook. I made a loaf today and added 25g of oats at the start. It really helped lighten the texture of the finished loaf. I also always add slightly more salt and use olive rather than vegetable oil.
Fantastic results at first attempt with White Spelt Flour. Doubled up the Spelt Bread recipe and made two 2lb loaves using the whole 1kg bag. Mixed all the ingredients in the food processor Magimix using the dough hook.
Left the smooth dough in the bowl to prove. So quick! It took half an hour to double in size and started growing up the feeding tube!. Knocked down the dough by a couple of presses on the Pulse button followed by a couple of minutes more in the Magimix. A very elastic, pliable dough was produced. Needed to add more flour when turned out of the bowl in order to handle it without sticking.
Split dough between two oiled and floured tins, slashed tops of loaves and brushed with milk, sprinkled on sesame seeds. Damp tea towel over tins for second rising.
Cooked both on top shelf for 35 minutes. Perfect results - superb loaves, lovely crust, light airy bread. Happy with suggested amount of salt. Back to Sainsbury's tomorrow to stock up on more Spelt Flour! By Mrs Polly Mitchell. This is a fantastic recipe!
Having had a disaster trying to bake bread with out of date yeast yesterday, I decided to stick with a straightforward recipe with reassuring reviews.
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