Article by joe neitham. Doubled up the Spelt Bread recipe and made two 2lb loaves using the whole 1kg bag. Then make an oblong shape with the smooth side on top and crease on the bottom. Meanwhile, heat your oven to 220C and put a roasting tray in the bottom. There are four simple key ingredients for making bread: flour, yeast, salt and water. Fat can also be used to help your bread stay soft and tender for longer. Spelt is one of the super grains. Strong flour has a higher level of protein than other flour and this gives it its stretch and chewy crumb. This is the first spelt bread recipe I tried and it is absolutely delicious! It took half an hour to double in size and started growing up the feeding tube!. Loaf Recipes Easy Bread Recipes Sweet Recipes Vegan Recipes Spelt Bread Wheat Bread Recipe Pita Bread Wholemeal Flour Recipes British Baking Show Recipes. Place into the loaf tin smooth side up. Spelt is in fact an ancient grain, and an ancestor of modern wheat. It has a delicious, nutty flavor; it’s fairly easy to find in stores or at the farmer’s market; and it’s a genetically unmodified grain. I found it myself being extremely firm and almost kneading it again as it took a while to get all the air out. I often mix wholemeal with other flours for a more complex flavour, although you will need to add some strong white flour to give more lift. 49. Put the flour and yeast into the bowl of a stand mixer fitted with the dough hook. There are a few specific techniques required for bread making - getting them right can make all the difference. Try our classic loaves, soda bread or flatbread recipes. ( Log Out /  Terms & Conditions | Privacy Policy | Cookies. A nice fluffy white bread ideal for eating warm, slathered in butter and jam and makes a great lunchtime sandwich bread. ( Log Out /  While bread is rising, preheat the oven to 400 degrees F. When the bread has risen, bake it at 400 degrees F for 5 minutes. It's quite trendy at the moment to be wheat intolerant but it's not much fun if you really are because of all the amazing breads you're missing out on, however, spelt flour is an… The idea of yeast may seem scary to first-time bakers. Bake the bread in the oven for 30 minutes or until cooked through. Nigel Slater's spelt bread recipe. Step 1 Tip the flour into a large bowl and add the yeast to one side and the salt to the other. Put the flour into a large mixing bowl and add the butter. I always use ‘fast-action’ or ‘easy-blend’ yeast. Also known as ‘granary flour’, this has a nutty taste and is slightly darker in colour. Enter your email address to follow this blog! Spelt is in fact an ancient grain, and an ancestor of modern wheat. The original recipe for Paul Hollywoods Christmas Stollen calls just for bread flour. Add the lard and pour in about 225–250ml of water. If you've had an epic baking fail - don't worry - let Paul Hollywood explain what went wrong and show you how to fix it so next time you bake the perfect loaf. When making bread you need to use strong flour. Because of its low levels of gluten, it tends to spread outwards whilst proving and baking, and therefore I always suggest that you use a tin when baking with spelt flour at home, as this will create a more balanced loaf. Change ), You are commenting using your Twitter account. I don’t know if it was because I used spelt flour but I found that I needed quite a bit more flour then the original recipe … Cover with a tea towel for at least an hour but 2 or 3 hours is fine as long as it has doubled in size. You can use either very soft unsalted butter or olive oil, depending on the type of bread. As it is very low in protein, it behaves differently from wheat flours. Paul Hollywood's wholemeal bread, a healthy alternative for January. Spelt Wholemeal Bread Machine Loaf Makes 1 loaf Bread machines are easy and fun to use for making your own bread. Spelt isn’t like that. 2) In the bowl of a standing mixer, add the flour, oats and salt and set aside. Paul Hollywood's Soda Bread (No Yeast) - My Gorgeous Recipes If sourdough makes me feel like a (slightly nervous) magician, spelt bread makes me feel strong, powerful and deeply practical. It’s also important to bake this in a loaf tin as spelt bread has a tendency to spread while baking. Separately, allow the yeast powder to dissolve in the lukewarm milk (105 to 110 degrees.) Change ), You are commenting using your Facebook account. Spelt wholemeal flour bakes into a substantial loaf although for a lighter loaf you could add some strong white flour to bake a Half and Half Spelt Loaf. Here's his advice for beautiful loaves of bread at home! Thought you might be interested in that viewpoint as you explore the world of breads it may come up again…. Change ), You are commenting using your Google account. Add the butter and three-quarters of the water, mixing with your fingers. ( Log Out /  I always add an extra 5 minutes of kneading when using malted flour, as the protein levels can vary. Paul Hollywood is the silver fox on the 'Great British Baking Show' and a master artisan bread baker. Where possible, I use stoneground wholemeal flour, as this retains more nutrients from grain. 1) In a small bowl or measuring cup, stir together the water, sugar and yeast, set aside for a few minutes or until the yeast becomes foamy. Instead, I used a mix of bread flour and spelt flour. Paul Hollywood is the blue-eyed judge on the 'Great British Baking Show' and a master bread baker. (Known as strong white flour to some). It is essentially a white flour with added flakes of malted wheat. Dust the proved dough with a little flour and make diagonal slashes across the top. When the dough is smooth, put it into a large oiled bowl. ... 300g wholemeal spelt flour 200g strong white bread flour 1 heaped tsp fine sea salt 7g packet of instant dried yeast or 15g fresh yeast 350ml water . Because spelt flour has less gluten the dough must be kneaded for at least 10 minutes by hand. At Bob's Red Mill, we know that you can't rush quality. Spelt bread is also preferred by many because it has a better nutritional breakdown than wheat, with less calories but more protein. Because of its low levels of gluten, it tends to spread outwards whilst proving and baking, and therefore I always suggest that you use a tin when baking with spelt flour at home, as this will create a more balanced loaf. Home > Bread Recipes > Spelt Bread Recipes. Left the smooth dough in the bowl to prove. I made it exactly as the recipe is written … Add the yeast at one side … Water makes a difference to how much the dough rises and the structure of the crumb. Wholemeal flour absorbs more water, and therefore requires more kneading. All you need to know about the basic ingredients for making bread and cakes. Salt not only prevents the bread from tasting bland, but it also strengthens the gluten in the mix. You don’t need a cupboard full of specialist equipment - here are my recommendations of baking tools. Add the milk and yeast combination to the grain spelt flakes and spelt flour and begin mixing. Spelt Bread Recipe Directions: Combine 3 cups of grain spelt flakes and 4 ½ cups of spelt grain flour in a single mixing bowl. This production 'secret' allows us to seal in the freshness and bring you wholesome, quality foods, just as nature intended. When the dough has rested, tip it out onto a lightly floured surface. It is also very forgiving and easy to experiment with. This recipe can be made using white or brown spelt flour, although both are more widely available in supermarkets these days. Continue to add the water until you’ve picked up all the flour from the sides of the bowl. Be warned that spelt bread does rise well so make sure you don’t over prove. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. This isn’t a loaf that induces ‘oohs and aahs’ at the table, loaf tin breads rarely do. More information Paul Hollywood's Spelt Bread ( Log Out /  Although contains some gluten, people with wheat intolerances often find they can tolerate spelt better than other flour. We all suffer from a soggy bottom or a droopy sponge occasionally - I'll explain how to stop them happening. Ordinary tap water is fine to bake with. That's why we manufacture our products using time-honored techniques, like grinding whole grains at cool temperatures with a traditional stone mill. But it can create a delicious taste. I have tried this recipes with flax sesame and sunflower seeds (in various … Add flour to a large bowl, salt on one side and yeast on the other. Bunsen Burger, where tasty meat craves some salt. Mixed all the ingredients in the food processor (Magimix 5200) using the dough hook. But once you eat it, the shape doesn’t really matter. Check by tipping out the loaf and tapping the bottom to see if it sounds hollow. You're just over two hours away from homemade bread, and about 10 minutes of … Here are some of my top tips to ensure your bakes are perfect every time. Brush a 1KG loaf tin with olive oil or butter. Mix thoroughly on … You can also use wholemeal bread flour when baking biscuits and muffins, but I suggest you mix it with plain white flour to bring the protein level. It produces a heavy, sticky dough, which can be difficult to work with and takes longer to rise. However, instant yeast is easy to buy, store and use. The key to this bread, as with any yeast bread, is kneading. I enjoy using Spelt in breads for a number of reasons. Mar 20, 2016 - A nice fluffy white bread ideal for eating warm, slathered in butter and jam and makes a great lunchtime sandwich bread. Note: I found that the bottom of the loaf was a little pale without a firm crust so I put the loaf back in the oven for 5 minutes without the tin and it worked a charm. Olive Oil for kneading and oiling the tin. Jan 18, 2017 - A nice fluffy white bread ideal for eating warm, slathered in butter and jam and makes a great lunchtime sandwich bread. Self-raising flour is mainly used for cakes; it contains baking powder, and therefore requires no other baking agents. Shop-bought bread can be loaded with salt, sugar and preservatives, so try making your own for a healthier loaf. Fold it inwards repeatedly until all the air is knocked out. Method. The recipe I use for sourdough takes a week from start(er) to finish, and even when the starter is fully-fledged, there is a three day wait for the bread. When baking biscuits or cakes, you require flour with a lower protein level for a crumbly texture – such as plain or self-raising flour. Bake a loaf with wholegrain flours, using wheat, rye or spelt flours or a blend of white and wholemeal. Then turn down the heat to 350 degrees F (leaving the loaves … An easy spelt bread recipe, made with 100% whole grain spelt flour, for the perfect sandwich bread. Hi, I always thought that Sourdoughs were much better for gluten intolerants than other types of dough due to the slow process of building up the gluten I thought the impacts were much milder than traditional loaves using fast rising techniques. This flour is actually a grass, but it is related to wheat and contains some gluten. Paul simply loves giving advice to help you perform better in the kitchen. It’s quite trendy at the moment to be wheat intolerant but it’s not much fun if you really are because of all the amazing breads you’re missing out on, however, spelt flour is an excellent alternative due to its lower gluten content and produces some great breads (no beautifully crusty french baguettes or chewy sourdoughs though). Place tin in a plastic bag or cover with oiled cling film and leave to prove for one hour until the dough has at least doubled in size. Folding this wetter dough can be tricky, so if you’re new to handling bread dough, you may want to watch some videos about the dough-folding process. I just cut one loaf open to taste and cannot stop eating from it it's that good. Create a free website or blog at WordPress.com. I’m sure it’s a doddle if you have a stand mixer, it’s hard work if you don’t but it’s essential to get a lighter texture. So quick! Allow to cool on a wire rack. One Response to “Paul Hollywood’s Spelt Bread” Dekanube July 15, 2014 at 1:37 pm # Hi, I always thought that Sourdoughs were much better for gluten intolerants than other types of dough due to the slow process of building up the gluten I thought the impacts were much milder than traditional loaves using fast rising techniques. I use ordinary fine-grained cooking salt in my recipes. Spelt bread also tends to dry out a bit faster than wheat bread, so the hydration of this dough is a bit higher in order to compensate. Change ). This flour has a high fibre and nutrient content. Admittedly that’s not many, I’m building up to the more difficult looking one’s in Paul Hollywood’s How to Bake. It has a light airy texture with a hefty crust and slightly nutty flavour that’s as good as any bread I’ve baked before. Fill the roasting tray with hot water to create some steam (helps develop the crust). As far as spelt bread recipes go this is by far the best I've tried. 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