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 … Place into the loaf tin smooth side up. Paul Hollywood's wholemeal bread, a healthy alternative for January. Because spelt flour has less gluten the dough must be kneaded for at least 10 minutes by hand. More information Paul Hollywood's Spelt Bread 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. This flour has a high fibre and nutrient content. Where possible, I use stoneground wholemeal flour, as this retains more nutrients from grain. Bunsen Burger, where tasty meat craves some salt. All you need to know about the basic ingredients for making bread and cakes. Loaf Recipes Easy Bread Recipes Sweet Recipes Vegan Recipes Spelt Bread Wheat Bread Recipe Pita Bread Wholemeal Flour Recipes British Baking Show Recipes. Although contains some gluten, people with wheat intolerances often find they can tolerate spelt better than other flour. Fill the roasting tray with hot water to create some steam (helps develop the crust). Add the yeast at one side … Spelt Bread Recipe Directions: Combine 3 cups of grain spelt flakes and 4 ½ cups of spelt grain flour in a single mixing bowl. Use this mixture to clean the sides of the bowl and continue until you have formed a rough dough. 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. 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. An easy spelt bread recipe, made with 100% whole grain spelt flour, for the perfect sandwich bread. Change ). Spelt is in fact an ancient grain, and an ancestor of modern wheat. Step 1 Tip the flour into a large bowl and add the yeast to one side and the salt to the other. Mar 20, 2016 - A nice fluffy white bread ideal for eating warm, slathered in butter and jam and makes a great lunchtime sandwich bread. Enter your email address to follow this blog! 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. Home > Bread Recipes > Spelt Bread Recipes. 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. The idea of yeast may seem scary to first-time bakers. 2) In the bowl of a standing mixer, add the flour, oats and salt and set aside. You don’t need a cupboard full of specialist equipment - here are my recommendations of baking tools. 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. Salt not only prevents the bread from tasting bland, but it also strengthens the gluten in the mix. 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. It took half an hour to double in size and started growing up the feeding tube!. 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. It produces a heavy, sticky dough, which can be difficult to work with and takes longer to rise. This recipe can be made using white or brown spelt flour, although both are more widely available in supermarkets these days. Add the lard and pour in about 225–250ml of water. Doubled up the Spelt Bread recipe and made two 2lb loaves using the whole 1kg bag. It is also very forgiving and easy to experiment with. When the dough is smooth, put it into a large oiled bowl. The key to this bread, as with any yeast bread, is kneading. Bake the bread in the oven for 30 minutes or until cooked through. Add the butter and three-quarters of the water, mixing with your fingers. However, instant yeast is easy to buy, store and use. Water makes a difference to how much the dough rises and the structure of the crumb. 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. 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. Thought you might be interested in that viewpoint as you explore the world of breads it may come up again…. Nigel Slater's spelt bread recipe. Paul Hollywood is the silver fox on the 'Great British Baking Show' and a master artisan bread baker. This flour is actually a grass, but it is related to wheat and contains some gluten. I always use ‘fast-action’ or ‘easy-blend’ yeast. Dust the proved dough with a little flour and make diagonal slashes across the top. Ordinary tap water is fine to bake with. When the dough has rested, tip it out onto a lightly floured surface. Instead, I used a mix of bread flour and spelt flour. Fat can also be used to help your bread stay soft and tender for longer. Then make an oblong shape with the smooth side on top and crease on the bottom. Left the smooth dough in the bowl to prove. It is essentially a white flour with added flakes of malted wheat. So quick! 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. The original recipe for Paul Hollywoods Christmas Stollen calls just for bread flour. ... 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 . ( Log Out / I have tried this recipes with flax sesame and sunflower seeds (in various … You're just over two hours away from homemade bread, and about 10 minutes of … Continue to add the water until you’ve picked up all the flour from the sides of the bowl. As it is very low in protein, it behaves differently from wheat flours. You can use either very soft unsalted butter or olive oil, depending on the type of bread. Here are some of my top tips to ensure your bakes are perfect every time. 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). Paul Hollywood's Soda Bread (No Yeast) - My Gorgeous Recipes Fold it inwards repeatedly until all the air is knocked out. 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. A nice fluffy white bread ideal for eating warm, slathered in butter and jam and makes a great lunchtime sandwich bread. Spelt is in fact an ancient grain, and an ancestor of modern wheat. There are a few specific techniques required for bread making - getting them right can make all the difference. Put the flour and yeast into the bowl of a stand mixer fitted with the dough hook. Brush a 1KG loaf tin with olive oil or butter. 49. Add the milk and yeast combination to the grain spelt flakes and spelt flour and begin mixing. When baking biscuits or cakes, you require flour with a lower protein level for a crumbly texture – such as plain or self-raising flour. 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. Try our classic loaves, soda bread or flatbread recipes. I found it myself being extremely firm and almost kneading it again as it took a while to get all the air out. 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. But once you eat it, the shape doesn’t really matter. Separately, allow the yeast powder to dissolve in the lukewarm milk (105 to 110 degrees.) Meanwhile, heat your oven to 220C and put a roasting tray in the bottom. I just cut one loaf open to taste and cannot stop eating from it it's that good. Spelt bread is also preferred by many because it has a better nutritional breakdown than wheat, with less calories but more protein. Also known as ‘granary flour’, this has a nutty taste and is slightly darker in colour. ( Log Out / At Bob's Red Mill, we know that you can't rush quality. Allow to cool on a wire rack. Method. 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. I enjoy using Spelt in breads for a number of reasons. We all suffer from a soggy bottom or a droopy sponge occasionally - I'll explain how to stop them happening. I always add an extra 5 minutes of kneading when using malted flour, as the protein levels can vary. There are four simple key ingredients for making bread: flour, yeast, salt and water. Strong flour has a higher level of protein than other flour and this gives it its stretch and chewy crumb. Spelt isn’t like that. Add flour to a large bowl, salt on one side and yeast on the other. I use ordinary fine-grained cooking salt in my recipes. Check by tipping out the loaf and tapping the bottom to see if it sounds hollow. I made it exactly as the recipe is written … 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. When making bread you need to use strong flour. Admittedly that’s not many, I’m building up to the more difficult looking one’s in Paul Hollywood’s How to Bake. ( Log Out / Spelt is one of the super grains. It’s also important to bake this in a loaf tin as spelt bread has a tendency to spread while baking. This isn’t a loaf that induces ‘oohs and aahs’ at the table, loaf tin breads rarely do. 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