I have been working on my bread for a while now and I'm really really happy with this tasty creation!! Plus it is soooooo easy to make!! Great option for gluten sensitive people!
~ Vegan ~
Ingredients:
2 tbsp maple syrup
1 tbsp traditional yeast
1 1/2 cup warm water
2 3/4 cups spelt flour
1 1/4 cup buckwheat flour (dark or light) plus ~1/4 cup if needed for kneading
1/4 tsp Himalayan sea salt
In a 1 litre measuring cup or medium bowl add first 3 ingredients and gently stir a few times to mix in yeast with maple syrup. Allow to sit for about 10-15 minutes or until about a 1 cm foamy layer has formed on top of the water. In a separate large mixing bowl add spelt flour, buckwheat flour and salt and stir to combine evenly. Make a hole in the flour and pour yeast mixture into bowl. Gently fold flour into liquid with a wooden spoon until dough forms. Use clean hands to knead dough, gradually adding extra buckwheat flour if dough is too sticky. Do not over knead! Stop kneading once dough has a soft texture, and can be formed into a round ball and is only slightly sticky (it should not stick to the side of the mixing bowl). Lightly oil loaf tin with coconut oil or olive oil and place dough in tin pressing down lightly to spread evenly in tin. Cover tin with a clean dish towel and place somewhere warm for about 2 hours or until dough has about doubled in size. Pre heat oven to 425F.
Place loaf tin in middle rack of oven and bake at 425 F for ~25 minutes. Top of bread should look golden brown. Do not over bake!!
Remove from oven and let cool in tin for about 10 minutes, then remove and place on cooling rack until completely cooled.
Store in a bread tin for up to 4 days or in the fridge in a sealed container for about 1 week. Alternatively you can freeze the loaf or part of the loaf in a zip lock bag or something similar for up to 4 weeks.
Prep & baking time:
Prep time ~15 min prep & 2 hrs rising time
Baking time ~25 min baking
Total time ~2 hr 40 minutes
Makes 1 loaf
Love the power of food:
Spelt flour
The spelt grain is an excellent source of complex carbohydrates, contains complete protein and has good amounts of dietary fibre. It also is a good source for manganese, phosphorus, iron, copper, zinc and selenium as well as Vitamin B 3 and folic acid (B9). This grain is an excellent alternative to those who are sensitive to wheat gluten. Spelt does contain a specific type of gluten though it is of different structure to that of wheat gluten. The gluten found in spelt is much more fragile and can therefore be more easily broken down in our digestion process. Those with gluten sensitivities may find this to be a great alternative to wheat flours.
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