Seed Spelt Bread Abm Recipes
SEEDED SPELT BREAD RECIPE
This wholemeal seeded loaf uses spelt flour and mixed seeds for extra flavour and texture. Perfect for sandwiches or just eating on its own with butter.
Provided by Rachel Jones
Categories Bread
Time 3h
Number Of Ingredients 7
Steps:
- Weigh out the spelt flour into the mixing bowl and add the salt and yeast without letting them touch each other in the bowl.
- Make a well in the centre of the flour and add the softened butter along with the water and the mixed seeds.
- Bring the ingredients together until they're all combined, don't worry if the dough looks too sticky early on because it will continue to absorb water as it's kneaded.
- Knead the dough on an oiled surface for 12-15 minutes if you're kneading by hand or for 10 minutes if you're using a dough hook.
- Leave the dough to rise in a large mixing bowl until it's doubled in size, this will take at least an hour.
Nutrition Facts : Calories 238 kcal, Carbohydrate 32 g, Protein 9 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 19 mg, Sodium 350 mg, Fiber 6 g, Sugar 1 g, ServingSize 1 serving
SEED & SPELT BREAD ABM
Originally from "300 Best Canadian Bread Machine Recipes", I changed this recipe to suit our love of seeds and a recent interest in spelt. I also wanted to increase the whole grains and reduce or eliminate the white flour. What I ended up with was a delicious, hearty bread, that while dense, still doubled in volume. Feel free to change the non-spelt flour to whatever you'd like, for a total of 1 1/2 cups; there's no need for the gluten if using white bread flour for the entire amount. For the seeds, use any combination you like, for a total of 3/4 cup.
Provided by Katzen
Categories Yeast Breads
Time 2h35m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 13
Steps:
- Measure all ingredients into the baking pan of your ABM, in the order recommended by the manufacturer. Set it for Basic Cycle, or for Basic Dough, and when the dough completes, shape, and place in a loaf pan. Set in a warm place, and allow to rise for 45 minutes, or until doubled in volume. Set oven for 350, and bake for 35 minutes, or until the loaf sounds hollow when you knock on the bottom.
- Enjoy!
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- In a small bowl, mix the flax seeds with the hot water. Stir to combine. Set aside to cool. Spread sunflower and sesame seeds on a large baking sheet and toast in the oven at 350 degrees F for 5-10 minutes or until lightly toasted. Once cool, add them and the rest of the seeds to the flax seed mixture and stir to combine.
- In a medium bowl, stir together the flour, salt and yeast. In another bowl or measuring cup, mix together the room temperature water and honey until combined. Add the seed mixture to the water/honey liquid and stir with a whisk to distribute the seeds throughout the liquid. Add the liquid to the dry ingredients and, using a wooden spoon or spatula, mix until you have a wet, sticky dough, about 30 seconds. Cover the bowl with plastic wrap and let sit at room temperature until the surface is dotted with bubbles and the dough is 1 1/2 to 2 times in size (7-8 hours depending on your room temperature).
- When the first rise is complete, place your heavy cast iron pot with lid into the oven and pre-heat the oven and the pot to 475 degrees F. Position the rack in the lower third of the oven. The pot needs to pre-heat for at least 30 minutes.
- Generously dust a work surface with flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece. Using lightly floured hands gently pat the dough out into a rectangle. With your dough spatula (or a large flipper) fold one short side of the dough into the middle and then fold the other short side on top. Then fold the dough in half the other direction. Dust lightly with flour, cover with plastic and let rest for 10 minutes. While you are waiting, line a medium sized bowl with parchment paper, using your fist to push the paper down into the bowl and your other hand to crease the paper around the inside and top edge of the bowl.
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