Best Multi Grain Spelt Bread Recipes

SIMPLE MULTIGRAIN BREAD (FOR BEGINNERS)

Steps:

• Soak the seeds in 1 cup of water. This step is necessary so that they don't burn while baking the bread.
• Mix the whole wheat flour and the spelt flour in a large bowl. Add the spices and salt and incorporate them well.
• In a small bowl, dissolve the yeast in lukewarm water. If it's too hot then it can kill the yeast, so it's best to stick to lukewarm water (around 110ºF/43ºC). This usually takes a few minutes.
• Add the yeast mixture into the flour bowl and mix until you obtain a sticky dough. (If you want to add some natural sweetener then add that at this point).
• Knead the dough for about 10-15 minutes until it becomes uniform, soft and elastic. This can also be done in a stand mixer for between 8-10 minutes.
• Roll the dough into a ball, wet it with some olive oil, and place it in a lightly oiled bowl. Cover the bowl with a damp tea towel and set aside for 1 hour so the dough can rise to around double its size.
• Remove the dough from the bowl, knocking out some air while you shape the dough into a 'loaf' shape that is slightly thinner than the width of your loaf tin (see video). The same goes for individual loaves - simply divide your dough evenly and shape accordingly.Note* If you want to add any seeds/additives into your bread, then you'd add them at this point, just after the first proving.
• Prepare your bread loaf tin and grease it or line it with baking paper or a bread tin liner. I use a paper liner, which I lightly flour.
• Place the shaped dough inside the tin. Then drain the presoaked seeds from any excess water and place them on top of the dough.
• Let the bread proof for another 45 minutes, covered with a damp tea towel. It should double in size, but make sure to not overprove as this can lead to deflated bread with a coarse texture.
• In the meantime, preheat the oven to 480ºF/250ºC. First place 2 baking trays as follows:-One tray in the middle of the oven - this is where the bread loaf tin goes-One tray in the bottom of the oven - this is where a bit of hot water goes just before baking the bread. The water helps keep the environment moist and will create a nice crispy crust for the loaf.
• When you are ready to bake, carefully pour a cup of water into the bottom tray (it will be hot so can steam immediately). Then place the bread on the middle shelf.
• Bake time will be between 15-20 minutes. If you want to be double sure that it has baked all the way through then you can use a thermometer and check for a temperature between 190-200ºF/~90ºC (although, I've never found this necessary)
• Once baked, set aside to cool down before you cut the bread. Storage:If the bread is not sliced yet, you can keep it unwrapped at room temperature. This way it will retain its freshness. Once sliced, keep well wrapped with a tea towel or foil at room temperature for 2-3 days. Alternatively, you can keep it in a bread box as those are meant to trap the moisture inside, so the bread doesn't dry out. To keep longer, freeze for up to 3 months. You can freeze the bread cut into slices, that way it's easy to take out and unfreeze as many as need. Remember, even if your bread has gone a bit stale then you can still use it for various things including croutons and bread pudding.

MULTI-GRAIN SPELT BREAD

Steps:

• 1. Preheat your oven to 350'F. Spread the Sunflower seeds on a baking sheet and toast for 5-8 minutes.
• 2. While the seeds are toasting, bring two cups of water to a boil and add the teff, amaranth, millet and quinoa grains along with 1/4 tsp. salt. Reduce the heat and simmer for 30-40 minutes. Watch this, it can cook faster, so check it now and again. The water should be absorbed when it's finished cooking. It will stick so be careful.
• 3. When done, set the cooked grains aside in a bowl to cool.
• 4. In another large bowl, mix together the flour, toasted sunflower seeds, baking soda, baking powder and remaining salt.
• 5. Add the remaining 1 1/2 cups of water, oil and vinegar to the cooked grains and mix well.
• 6. Fold the grains into this mixture to form a thick batter. I noticed the batter started to bubble a little with the leavening and the vinegar coming into contact.
• 7. Be gentle with this, don't over mix it will just make it tough.
• 8. Pour the batter into your 8x4 loaf pan and smooth the top.
• 9. Bake 50-60 minutes or until a wooden skewer comes out clean when poked in the middle.
• 10. Cool for a good 30-40 minutes before slicing. Due to the amount of grain it will crumble if you cut it when its warm.
• 11. Enjoy!

MULTIGRAIN BREAD

Steps:

• Soak 1/3 cup bulgur in 1/2 cup warm water for 20 minutes; set aside. Sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes. Transfer to the bowl of a mixer fitted with the paddle or dough-hook attachment. Add butter and remaining 1 1/2 cups water and 3 tablespoons honey. Whisk flour with salt; add 3 cups to yeast. Mix on low speed until smooth. Mix in soaked bulgur, 1/2 cup rolled oats, 1/4 cup flaxseeds, and 1/4 cup raw sunflower seeds. Add remaining 4 cups flour, 1 cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl.
• Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.
• Let dough stand in a warm place until it doubles in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough; divide in half.
• Shape 1 dough half into an 8 1/2-inch-long rectangle (about 1/2 inch thick). Fold long sides of dough in to middle, overlapping slightly. Press seam to seal. Transfer dough, seam side down, to pan. Repeat with remaining dough. Brush tops of loaves with egg wash (beaten egg white mixed with water), not butter, and sprinkle with oats and sunflower seeds. Dab tops with egg wash to help adhere. Preheat oven to 450 degrees. Drape loaves with plastic. Let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour. Reduce oven temperature to 400 degrees. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.