Renana's Kitchen

Renana's Kitchen blog


spealt bread flax seeds

Spelt Bread
June 10, 2017

After baking this recipe for the last few months, I now feel ready to share it with all of you. Baking bread is a challenge for every home baker, however; if you wish to try this tasty recipe then remember, patience is crucial. Carefully read through and follow this recipe, I hope you enjoy it as much as my family and I do.

Ingredient for 1 loaf:
Starter polish sourdough:

  • 150 grams / 2/3 cup bread flour
  • 150 grams / 2/3 cup water
  • 1/4 Teaspoon dry yeast

For the Bread:

  • 350 grams / 2 & 3/4 cups spelt flour
  • 1/2 tablespoon dry yeast
  • 2 tablespoons of date molasses
  • 2 tablespoons olive oil
  • The starter sourdough
  • 225 grams / 1 cup water (might be a bit more)
  • 2 tablespoons flax seed
  • 1 tablespoons salt

Preparation:

  • 1. In a small bowl, mix all of the starter dough ingredients. Let it rise for 12 hours. *I usually make the starter in the morning before I go out to work and then in the evening, I bake the bread. You can also make it before you go to sleep and in the morning, bake the bread. Just plan it by your daily routine.
  • 2. In a mixer bowl, sift all the flour for the bread.
  • 3. Add the dry yeast and blend with the flour manually. (It is important that the yeast will mix in the flour before adding liquid ingredients)
  • 4. Add the starter dough, date molasses and olive oil.
  • 5. Attach the kneading hook to the mixer and start mixing the dough - add the water gradually on a low speed. Do not add all the water yet!
  • 6. Stop the mixer after 2 minutes and add the salt and flax seeds.
  • 7. Add the rest of the water and continue the kneed in a low speed.
  • 8. Continue the mixer until the dough is combined, soft and sticky.(if the dough is too dry add a bit more water)
  • 9. Let the dough rise in a floured bowl for an hour or until it doubles its size.
  • 10. Take the dough out of the bowl to a floured surface and fold it like an envelope.

  • dough envelope folding

  • 11. Set the oven to 220°C / 430°F fan.
  • 12. Shape the loaf as you wish and place on a baking pan.
  • 13. Let it sit for another 20 minutes covered with a kitchen towel.
  • 14. Score the top of the loaf with a knife.
  • 15. Prepare a baking pan with ice cubes at the bottom of the oven (for creating steam inside the oven. The steam gives the bread its tasty crust.)
  • 16. Bake for 20 minutes.
  • 17. Lower the oven to 190°C / 380°F fan and continue to bake for another 20 minutes.
  • 18. Cool the bread completely. Lift it out of the pan and transfer to cooling rack to cool completely.
  • 19. Wait until the bread has cooled to room temperature before slicing and enjoying!

spelt bread