Hi Everyone and welcome to another blog post of mine!
Today I am going to show you how to make bread that is made from 100% whole spelt flour and that tastes super incredible, requires minimal effort and no knead needed ;)
Bonus! I'm going to show you in the video and in this blog, 3 spread ideas to spread on this beautiful bread :)
I uploaded a video to my YouTube channel that shows exactly how to make both the bread and the spreads, I live you a link to it right here, if you want to watch it:
Important note: For this recipe you must have some kind of a dutch oven or pyrex with a lead.
Bread recipe: - 3 cups of whole spelt flour - 1 & 1/4 tsp dried yeast - 1 tsp salt - 1 & 1/2 cups warm (NOT BOILING) water. (add a little more if needed)
Optional: You can add whatever you want to this bread, Italian seasonings, olives, nuts, seeds, etc. Just make sure to adjust the amount of salt if you are adding salty ingredients. Directions: Sift the flour through a sifter, then add the salt mix well and add the yeast. This is when you should add all you other additions like I mentioned above, olives, seasonings, etc. After this you should add the warm water. I usually open the tap water to the warm water and wait a couple of seconds until they are warm, and use this water. Add the water and mix well until all is well combined. Cover with a plastic wrap and clean kitchen towel and place either at room temperature or in an oven set to the lowest temperature possible (for me it is 30°C or 86°F) and let the dough rest for 3 hours. After take the dough and fold it a couple of times, place a parchment paper inside a different bowl (I usually place the parchment paper under the running water until it gets soft and that way you can shape it however you like). At this point I also like to sprinkle some oats and pumpkin seeds for a rustic look :) Place the pyrex inside the oven on 230°C or 450°F and when the oven reached the temp carefully take out of the oven, and place the dough with the parchment paper inside the pyrex. Bake for 30 minutes, then remove the lead and parchment pepper, place the sough back in the pyrex and bake for another 15 minutes. Take the loaf out and let cool completely before cutting :)
Link to the original recipe I got the inspiration from:
Spread Recipes: Spread #1: Lentils, walnuts and caramelized onion spread - 150 grams/5.3 ounces black lentils (Before cooking)
- 1 medium onion
- 50 grams/1.8 ounces Walnuts
- 2 tbsp olive oil
- salt & pepper to taste
- 1 garlic clove (optional)
Cook your black lentils, and fry the onion (add a little sugar if you want, a sprinkle is enough) Blend everything very well in a food processor or a powerful blender.
Spread #2: Cashew cream cheese with garlic & olives - 1 cup cashews - 1/4 cup olives - 1 garlic clove - salt & pepper to taste - juice of 1/2 a lemon - 1/3 cup water Soak the cashew in boiling water for 10 minutes or so. Blend everything very well in a food processor or a powerful blender until smooth and creamy.
Spread #3: Matbucha I already have a recipe for that, living you a link here if you want to check it out. https://siveganbusiness.wixsite.com/website/post/moroccan-matbucha
Thank you so much for reading!
If you are making any of these recipes, make sure to tag me on instagram with the photo of your yummy creations, my name is @SIVEGGGAN.
Comments