HONEY SPELT BREAD MACHINE BREAD
A delicious whole grain bread which is also great for people who can not tolerate wheat. Spelt flour can be found at Health food stores, I use Vita Spelt and I have them order a twenty-five pound bag for use in all of my baking. I got the original recipe out of a friends "Breadman" cookbook, but I have modified it slightly over the years.
Provided by lisamagiera
Categories Yeast Breads
Time 3h10m
Yield 18 slices, 18 serving(s)
Number Of Ingredients 6
Steps:
- Put the ingredients into your machine in the listed order.
- Choose setting on bread machine: light crust, 1.5 pound loaf, either the rapid wheat or whole wheat settings work just fine, depending on how much time you have. After the flour has been added, make a depression in the flour to hold the yeast until mixing begins.
HONEY WHEY SOURDOUGH BREAD WITH SPROUTED SPELT
This braided bread is soft and delicious. It smells like honey but is only faintly sweet. Made with the whey strained out of homemade yogurt or cheese, this dough has extra protein, yet it's relatively fast fermenting and simple: just flour, whey, starter, honey and salt. I tested the recipe with milk as well and had excellent results, so you can make the bread even if you don't have whey. The bread is good toasted, untoasted, as sandwich bread, and even dipped in savory stews. The tender, closed crumb is also ideal for French toast. The recipe calls for a mix of bread flour and whole grain sprouted spelt flour. The former gives the bread the fluffiness of a classic challah, and sprouted spelt imparts a wonderful slightly nutty flavor.
Provided by Melissa Johnson
Categories Recipes
Time 2h
Number Of Ingredients 7
Steps:
- Mixing and Bulk Fermentation
- Warm your whey or milk up from refrigerator temperature to about 80F. I didn't scald the milk and had no trouble with fermentation, although the milk dough was a little slower to ferment than the whey dough. (The whey had been brought up to 180F during the yogurt making.)
- Mix together all of the ingredients in a bowl. Cover and let rest 20-30 minutes.
- Perform 2-3 rounds of coil folding over the next 1-2 hours. The method shown in this video (on a wet dough) works well for stiff doughs like this one.
- When the dough has doubled, refrigerate it for 2-6 hours. It will continue to expand a bit in the refrigerator, especially during the first couple of hours. I do this because I prefer to braid with cool dough.
- Shaping and Braiding
- Prepare a baking sheet by greasing it or lining it with parchment paper.
- Remove the dough from the refrigerator and scrape it out onto a lightly floured counter.
- De-gas the dough and divide it in four pieces. Roll the pieces into four strands, 12-15 inches long each. Here is a quick video you can follow to see how to braid the four strands. Other shapes and numbers of strands are fine, too, and you can even bake the bread without braiding in a large loaf pan.
- Final Proof
- Transfer your braided dough to the baking sheet and cover the dough with a plastic bag. I partially tear open a grocery bag to have a cover that poofs over the dough and does not stick to it.
- For an extra shiny final bread, brush the dough with a lightly beaten egg at the beginning and end of the final proof. The dough in the recipe photo was only egg-washed just before baking.
- Let the dough proof at room temperature for 1-2 hours. I prefer to not retard the dough because it is difficult to cover effectively; either some part of the braid gets exposed and dries out during the long cold proof, or the plastic cover sticks to the dough and tears it upon removal.
- Baking
- Preheat your oven to 350F.
- Bake the bread for 40 minutes or until the interior temperature is over 190F. Rotate the baking sheet halfway through the bake if you have a hotter area in your oven.
- Cool on a rack at least 20 minutes before serving.
- Storage
- This bread lasts for about 6 days on my counter wrapped in plastic before the edges start to harden. Bee's wrap results in hardening a little sooner but is also a good option. Make sure the bread is completely cool before you wrap it because condensation can contribute to molding.
HONEY SPELT BREAD
Make and share this Honey Spelt Bread recipe from Food.com.
Provided by Wildcatter
Categories Breads
Time 29m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a standing mixer fitted with a dough hook, combine the flour, salt and yeast. Turn the machine to medium low, add the water and honey and mix until the flour is moistened, about 2 minutes, scraping down the side of the bowl with a rubber spatula as needed. Increase the speed to medium and knead until a stiff dough forms, about 2 minutes longer.
- Transfer the dough to a lightly floured work surface and shape into a ball. Set the dough in a well-floured bowl, cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
- Preheat the oven to 450° and spray a 9-by-5-inch loaf pan with vegetable cooking spray. Invert the dough onto a lightly floured work surface and gently punch it down. Fold the dough into a loaf, tucking in the sides and pinching the seams. Transfer the dough to the loaf pan, seam side down. Cover with plastic wrap and let stand until doubled in bulk, about 1 hour.
- Remove the plastic wrap and lightly dust the dough with flour. Using a razor blade or sharp knife, make a shallow lengthwise gash down the center of the loaf. Bake for about 35 minutes, until the loaf is risen, golden on top and an instant-read thermometer inserted into the center of the loaf reads 180°. Let the bread cool in the pan for 10 minutes, then tip it out onto a rack to cool completely before serving.
Nutrition Facts : Calories 18.9, Fat 0.1, Sodium 583.1, Carbohydrate 4.7, Fiber 0.2, Sugar 4.3, Protein 0.4
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