Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, wholegrain spelt bread with flax and sunflower seeds (slow-rise). One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
This whole grain spelt bread is excellent because it contains highly nutritious spelt flour. Yes, you can turn this whole grain spelt bread into a sprouted spelt bread with the use of sprouted Besides the flax seed, I added sunflower seeds to the mix… all so delicious! I don't think I will be buying.
Wholegrain Spelt Bread with Flax and Sunflower Seeds (Slow-rise) is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Wholegrain Spelt Bread with Flax and Sunflower Seeds (Slow-rise) is something which I have loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can cook wholegrain spelt bread with flax and sunflower seeds (slow-rise) using 18 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Wholegrain Spelt Bread with Flax and Sunflower Seeds (Slow-rise):
- Prepare Pre-Dough
- Take 190 g wholegrain spelt flour
- Take 190 ml water
- Take 2 pinches active dry yeast
- Get Cooked Dough
- Take 60 g wholegrain spelt flour
- Take 290 ml water
- Get 13 g salt
- Take Main Dough
- Take The finished pre-dough and cooked dough
- Get 200 g wholegrain spelt flour
- Make ready 175 g bread flour (wheat)
- Take 2 g active dry yeast
- Prepare 14 g butter (about 1 Tbsp), cut into small pieces
- Prepare 1 Tbsp honey
- Prepare 50 g unsalted sunflower seeds (rinse if salted)
- Take 50 g flax seeds (heaping 1/4 cup)
- Make ready 50 g raisins
Spelt is one of the oldest cultivated crops, better digestible, and with a broader scale of nutrients. It is packed with healthy organic compounds, vitamins and minerals. A spelt bread dough whipped with the whisk attachment, then left to rise overnight in the refrigerator. The next day the dough is divided in to two pieces and gently twisted in to a pretty free No-Rise & Yeast-Free Seeded Spelt Cheesy Braid topped with chia seeds, dried rosemary and sunflower seed.
Steps to make Wholegrain Spelt Bread with Flax and Sunflower Seeds (Slow-rise):
- 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 480°F/350°C. 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 480°F/350°C. Then remove the pan of boiling water and lower the oven heat to 400°F/200°C. Bake for an additional 38-40 minutes.
- Remove and let cool on a rack for 1-2 hours. Dig in!!
No Knead Whole Wheat Bread 免揉全麥麵包｜Apron. Spelt Sourdough Bread with Fennel Seeds - Mediterranean-Inspired Recipe. Substitute spelt flour for wheat flour and add ground flax seed for an extra special weekend breakfast treat. Mix flour, flax meal, baking powder, and sugar together in a separate. Whole wheat bread means that the bread is made entirely from wheat kernels, no other types Using whole grain wheat spelt flour means this bread is high in protein, fibre and makes you fuller than I am wondering if you have ever added seeds, nuts, or dried fruit to your loaves?
So that’s going to wrap it up for this exceptional food wholegrain spelt bread with flax and sunflower seeds (slow-rise) recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
