Its Spelt Protein Bread Recipes

EASY THYME & OLIVE OIL PROTEIN SPELT BREAD

Steps:

• Preheat oven to 180 ºC/ 355ºF.
• In a large mixing bowl combine the flour with the salt and thyme.
• Add the olive oil and orange juice to the dry ingredients and stir until a dough is formed. With your hands, start kneading the dough for a couple of minutes.
• Spread the dough onto a greased round baking tin or just a flat square baking tray.You can sprinkle a bit of extra thyme on top before putting it in the oven.
• Bake for 15 minutes.

IT'S SPELT PROTEIN BREAD

Steps:

• Mix all your dry ingredients together.
• Dissolve your honey in your warm water.
• Mix everything together in an upright mixer with a dough hook attachment.
• I put my mixer on a low setting, If you are old school, prepare for an arm work out, stir everything together until it is all very well incorporated. Now out of convenience I probably give the dough a good 10 minutes just rolling around in the mixer on low.
• Give your dough a few sprays with your oil. The dough should be able to roll into a ball, the bowl should be reasonably clean. Squirt or drizzle a bit of oil on top.
• Roll it out to a big fat sausage. For one loaf, just make a big sausage around the size of your loaf tin. You could also just make a bloomer style by putting a big ball on a baking sheet.
• Pop in a bread tin. If the bread tin is the approach you are going for, pop it in! I gave my tin a little spray with some more oil, then once the loaf was in I sprayed the top of that a bit too. Cover with clingfilm.
• Leave to rise until it has doubled in size. You can leave it in the fridge to proof over night if you wish, but I always cook mine the day I make it. One loaf I left out all day, it had risen high and mighty, when I came back it had collapsed, I gave it another kneading, let it sit for 30 mins or so. Seemed to cook fine, came out softer than the one in this post.
• Place in pre-heated oven at 180c for 40 minutes The loaf in the top picture came out with a very crisp top crust, really nice to be honest, but other loaves have come out with softer crusts. My way of telling if my loaf is cooked is to tap on the top with my nails. Is its crisp? Does it 'tap'? If it does I bring it out and knock on it, should sound hollow, should sound like that on the bottom too, should be able to stand nice and sturdy.
• Leave to cool, slice up and eat!

SPELT BREAD

Steps:

• Place yeast in the bowl of a stand mixer such as KitchenAid®. Add spelt flour, sugar, and salt, then add water, oil, and vinegar. Mix until ingredients form a dough that pulls away from the bowl.
• Remove dough from the bowl and shape into a ball. Grease the mixer bowl and place the dough back inside. Flip dough once to make sure its well oiled on both sides. Cover and let rise in a warm place until almost doubled in size, about 45 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Gently transfer dough into a loaf pan and shape to fit; don't tear or punch the dough--this bursts the air bubbles in the bread and it will come out dense. Let rise until doubled in size, about 45 minutes.
• Bake in the preheated oven until bread is done and the pan makes a hollow sound when you tap on the side, about 30 minutes. Remove from the oven and let cool in the pan for 10 minutes before slicing.

BASIC PROTEIN BREAD

Steps:

• Preheat oven to 350.
• Combine egg yolks with all other ingredients. Mix well. Beat egg whites until stiff and fold into mixture. Put into buttered bread pan and bake at 350 for 50 minutes or until golden.
• Store in refrigerator.