OATMEAL SPELT BROWN BREAD
Bread-machine recipe using spelt flour. Healthy and delicious. Prep time includes bread machine time but not final rise in loaf pan. May be different according to your machine.
Provided by Bobbiann
Categories Yeast Breads
Time 2h
Yield 1 loaf, 14 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl, combine oats and boiling water. Let cool to lukewarm.
- Add butter, warm water, salt and molasses. Stir and pour into bread bucket.
- Add both flours and yeast. Start machine on dough cycle. (Or use whole grain cycle and disregard step 4.).
- When cycle ends, dump out dough on floured board. Knead several times and place in greased loaf pan. Let rise in warm place until doubled. Bake at 375ºF for 20-30 minutes.
Nutrition Facts : Calories 62.7, Fat 1.9, SaturatedFat 1.1, Cholesterol 4.4, Sodium 183.1, Carbohydrate 11.2, Fiber 0.4, Sugar 6.7, Protein 0.8
VERY SIMPLE SPELT BREAD
Utterly Simple Spelt Bread made without yeast, so you won't have to wait all day to enjoy fresh bread.
Provided by Jean Roberts
Categories Bread Quick Bread Recipes
Time 1h15m
Yield 30
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
- In a large bowl, mix together the spelt flour, sesame seeds, salt, molasses, baking soda and milk until well blended. Divide the batter evenly between the prepared pans.
- Bake for 1 hour and 10 minutes in the preheated oven, or until golden. Placing a tin of the same size over the top of the loaf while baking gives it a lovely crust.
Nutrition Facts : Calories 139.3 calories, Carbohydrate 25 g, Cholesterol 2.8 mg, Fat 2.4 g, Fiber 1.3 g, Protein 5.8 g, SaturatedFat 0.6 g, Sodium 138.5 mg, Sugar 3 g
OAT-SPELT BREAD
This yummy spelt bread won't have a chance to go stale on your countertop!
Provided by jynx
Categories Ingredients Whole Grain Recipes Spelt Recipes
Time 3h20m
Yield 40
Number Of Ingredients 9
Steps:
- Combine 1/2 cup warm water, 1/4 cup spelt flour, yeast, and white sugar in a very large mixing bowl. Let the yeast proof and grow for about 5 minutes.
- Stir in remaining water, oats, brown sugar, vegetable oil, and molasses. Add salt, then add remaining spelt flour, 1 cup at a time, and stir until dough starts to pull away from the sides of the bowl.
- Transfer the dough to a generously oiled bowl, turning dough several times to oil all sides so it won't stick or dry out. Let rise in a warm place until doubled in size, about 1 hour. Divide dough into 4 equal pieces and shape into loaves. Transfer loaves to greased loaf pans and let rise until dough is about 1/2 inch higher than the top of the pans, about 1 hour longer.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake loaves in the preheated oven until tops are brown, about 30 minutes. Let cool in the pans for 15 minutes, then remove from the pans and finish cooling on wire racks.
Nutrition Facts : Calories 193.2 calories, Carbohydrate 34 g, Fat 4.6 g, Fiber 1.8 g, Protein 5.8 g, SaturatedFat 0.6 g, Sodium 178.3 mg, Sugar 5.5 g
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- Warm a large heat proof bowl by placing it in the oven and turning the temperature to 200' F. Leave it in the oven for a few minutes until it is warm, but not hot to the touch. Alternatively, you can use a microwave safe bowl and place it in the microwave for approx. 1 minute. This step makes for a faster proofing time.
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- In a small bowl, stir together warm water and yeast. Set aside for 5-10 minutes. The softened yeast should look slightly foamy.
- Meanwhile, in the large bowl of a stand mixer fitted with the dough hook, combine oats, sugar, shortening and salt. Pour scalded milk over the oat mixture. When the oat mixture has cooled to lukewarm, add the yeast mixture.
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- Transfer the dough to a greased bowl and turn to coat the dough on all sides. Cover and let rise in a warm place until doubled in size, 1 - 2 hours.
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