Oat Spelt Bread Recipes
SUPER EASY OATMEAL SPELT BREAD
My daughter doesn't tolerate traditional wheat very well but does fine with small amounts of Spelt. Most bread recipes we've tried are very dense and not so fabulous. This one is superb! Uses leftover cooked oatmeal....so its a great way to use up that too!
Provided by dukeswalker
Categories Yeast Breads
Time 55m
Yield 24 slices, 24 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl combine milk & vinegar, stir & let sit for a bit.
- In a large bowl, (I use my kitchen aid mixer) combine the flours, salt, and yeast; make a well in the center and add the milk mixture, egg, honey and melted butter and mix to combine. Add the oatmeal and continue to mix for several minutes on medium until the batter is elastic but it will still be *very* sticky and not your traditional "kneadable" dough consistency.
- Cover and let rise until dough doubles in size, about an hour.
- Grease two bread pans. Divide the dough between the pans, you'll literally be pouring/glooping it out - cover with greased plastic wrap and let rise until the bread is about 1/2 inch above the rim of the pans, about 1 hour.
- Bake in a pre-heated 375 degree oven for 30-45 minutes, until the loaves are golden brown on top and make a hollow sound when thumped on the bottom. Remove from pans and cool on a wire rack for at least 30 minutes before slicing.
Nutrition Facts : Calories 54.6, Fat 3.1, SaturatedFat 1.8, Cholesterol 16.7, Sodium 348.8, Carbohydrate 5.4, Fiber 0.4, Sugar 2.2, Protein 1.7
OAT-SPELT BREAD
This yummy spelt bread won't have a chance to go stale on your countertop!
Provided by jynx
Categories Ingredients Whole Grain Recipes Spelt Recipes
Time 3h20m
Yield 40
Number Of Ingredients 9
Steps:
- Combine 1/2 cup warm water, 1/4 cup spelt flour, yeast, and white sugar in a very large mixing bowl. Let the yeast proof and grow for about 5 minutes.
- Stir in remaining water, oats, brown sugar, vegetable oil, and molasses. Add salt, then add remaining spelt flour, 1 cup at a time, and stir until dough starts to pull away from the sides of the bowl.
- Transfer the dough to a generously oiled bowl, turning dough several times to oil all sides so it won't stick or dry out. Let rise in a warm place until doubled in size, about 1 hour. Divide dough into 4 equal pieces and shape into loaves. Transfer loaves to greased loaf pans and let rise until dough is about 1/2 inch higher than the top of the pans, about 1 hour longer.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake loaves in the preheated oven until tops are brown, about 30 minutes. Let cool in the pans for 15 minutes, then remove from the pans and finish cooling on wire racks.
Nutrition Facts : Calories 193.2 calories, Carbohydrate 34 g, Fat 4.6 g, Fiber 1.8 g, Protein 5.8 g, SaturatedFat 0.6 g, Sodium 178.3 mg, Sugar 5.5 g
OAT-AND-SPELT SHORTBREAD
Sure, you've had oatmeal in a sweet, but these cookies also contain spelt flour, which has a nutty, slightly sweet flavor. A dark-chocolate coating and a sprinkling of flaky salt make the ideal finishing touches.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h15m
Yield Makes 16 cookies
Number Of Ingredients 9
Steps:
- Whisk together spelt flour, oats, and salt. Beat together butter and sugar on high speed until fluffy, about 3 minutes. Add egg and vanilla; beat to combine. Reduce speed to low; add flour mixture to combine. Gather dough in plastic wrap; form into a rectangular disk and refrigerate until firm, at least 1 hour and up to 1 day.
- Preheat oven to 325 degrees. On a floured surface, roll out dough to a scant 1/2-inch thickness; cut into 2-inch squares. Place 1 inch apart on two parchment-lined baking sheets. Bake until firm to the touch and golden around edges, 24 to 26 minutes. Let cool completely.
- Melt chocolate. Dip each cookie diagonally in chocolate; sprinkle with flaky salt, if desired. Refrigerate on parchment-lined sheets until just set.
OATMEAL SPELT BROWN BREAD
Bread-machine recipe using spelt flour. Healthy and delicious. Prep time includes bread machine time but not final rise in loaf pan. May be different according to your machine.
Provided by Bobbiann
Categories Yeast Breads
Time 2h
Yield 1 loaf, 14 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl, combine oats and boiling water. Let cool to lukewarm.
- Add butter, warm water, salt and molasses. Stir and pour into bread bucket.
- Add both flours and yeast. Start machine on dough cycle. (Or use whole grain cycle and disregard step 4.).
- When cycle ends, dump out dough on floured board. Knead several times and place in greased loaf pan. Let rise in warm place until doubled. Bake at 375ºF for 20-30 minutes.
Nutrition Facts : Calories 62.7, Fat 1.9, SaturatedFat 1.1, Cholesterol 4.4, Sodium 183.1, Carbohydrate 11.2, Fiber 0.4, Sugar 6.7, Protein 0.8
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