Food recipes
Wholegrain Spelt Bread with Flax and Sunflower Seeds (Slow-rise)
Wholegrain Spelt Bread with Flax and Sunflower Seeds (Slow-rise) Ingredients: wheat flour, white, all-purpose, unenriched water, bottled, generic leavening agents, yeast, baker's, active dry wheat flour, white, all-pu...
Wholegrain Spelt Bread with Flax and Sunflower Seeds (Slow-rise)
Ingredients:
wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
butter, without salt
honey
seeds, sunflower seed kernels, dried
seeds, flaxseed
raisins, seeded
Directions:
Mix the ingredients for the "pre-dough": 190 g wholegrain spelt, 190 ml water and about 2 pinches of yeast.
You only need a couple pinches because it's going to rise for a long time!
Let the mix rise for 12 hours or until it looks double in size and very bubbly.
Make the cooked pre-dough.
Mix the cooked pre-dough ingredients (60 g whole grain spelt, 290 ml water and 13 g salt) in a small pot.
Heat on medium low until it thickens up.
Make sure you whisk or stir it while it's cooking so there are no clumps.
Let cool for a couple hours before mixing the main dough, or do up to 2 days ahead and store in the fridge - just bring to room temp before using.
Time to make the main dough!
Mix together the bubbly pre-dough, cooked pre-dough and the rest of the ingredients except for the seeds and raisins.
Remove to a floured surface and knead until the dough comes together.
Fold the raisins into the dough.
Note: the dough is probably quite soft so sprinkle flour on your hands and the surface if it's sticking too much.
Knead the dough for about 10 minutes.
If it's sticking a lot, just continuously stretch a little and fold over itself.
After about 10 minutes, it will become smooth and elastic.
Fold in the flax and sunflower seeds and knead another minute.
Form into a ball and place in a large bowl.
Cover with plastic wrap and let rise for about 1 hour or until doubled.
Remove the dough from the bowl and onto a floured surface.
Form into a oblong or round loaf.
Place the loaf, with the crease facing up, into oblong pot or round bowl lined with a well-floured cloth.
If you have a banneton/proofing basket, you can use that!
Let it rise another 1 hour.
After rising it should have increased in size considerably.
While rising, preheat the oven to 480F/350C.
Place a metal or class oven dish filled with about 1-2 inches (5-10 cm) water on the bottom rack - it will create steam that makes the bread better :)
Once the oven is preheated and the pan of water is simmering, remove the dough from the cloth or basket and onto a lined baking sheet with the crease facing down.
Quickly cut 2 slits across the top and immediately place in the oven on the center rack (watch out for the steam when opening the oven!)
Bake for 8 minutes with the steam at 480F/350C.
Then remove the pan of boiling water and lower the oven heat to 400F/200C.
Bake for an additional 38-40 minutes.
Remove and let cool on a rack for 1-2 hours.
Dig in!
!
Ingredients:
wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
butter, without salt
honey
seeds, sunflower seed kernels, dried
seeds, flaxseed
raisins, seeded
Directions:
Mix the ingredients for the "pre-dough": 190 g wholegrain spelt, 190 ml water and about 2 pinches of yeast.
You only need a couple pinches because it's going to rise for a long time!
Let the mix rise for 12 hours or until it looks double in size and very bubbly.
Make the cooked pre-dough.
Mix the cooked pre-dough ingredients (60 g whole grain spelt, 290 ml water and 13 g salt) in a small pot.
Heat on medium low until it thickens up.
Make sure you whisk or stir it while it's cooking so there are no clumps.
Let cool for a couple hours before mixing the main dough, or do up to 2 days ahead and store in the fridge - just bring to room temp before using.
Time to make the main dough!
Mix together the bubbly pre-dough, cooked pre-dough and the rest of the ingredients except for the seeds and raisins.
Remove to a floured surface and knead until the dough comes together.
Fold the raisins into the dough.
Note: the dough is probably quite soft so sprinkle flour on your hands and the surface if it's sticking too much.
Knead the dough for about 10 minutes.
If it's sticking a lot, just continuously stretch a little and fold over itself.
After about 10 minutes, it will become smooth and elastic.
Fold in the flax and sunflower seeds and knead another minute.
Form into a ball and place in a large bowl.
Cover with plastic wrap and let rise for about 1 hour or until doubled.
Remove the dough from the bowl and onto a floured surface.
Form into a oblong or round loaf.
Place the loaf, with the crease facing up, into oblong pot or round bowl lined with a well-floured cloth.
If you have a banneton/proofing basket, you can use that!
Let it rise another 1 hour.
After rising it should have increased in size considerably.
While rising, preheat the oven to 480F/350C.
Place a metal or class oven dish filled with about 1-2 inches (5-10 cm) water on the bottom rack - it will create steam that makes the bread better :)
Once the oven is preheated and the pan of water is simmering, remove the dough from the cloth or basket and onto a lined baking sheet with the crease facing down.
Quickly cut 2 slits across the top and immediately place in the oven on the center rack (watch out for the steam when opening the oven!)
Bake for 8 minutes with the steam at 480F/350C.
Then remove the pan of boiling water and lower the oven heat to 400F/200C.
Bake for an additional 38-40 minutes.
Remove and let cool on a rack for 1-2 hours.
Dig in!
!