How to Make Wholemeal Spelt Bread: Easy and Delicious!

Homemade Wholemeal Spelt Bread
This recipe makes delicious and nutritious wholemeal spelt bread with a lovely nutty flavour and chewy texture.
Ingredients:
500g organic wholemeal spelt flour
10g salt
11g fast action yeast
350g warm water
2 tbsp pumpkin seeds (optional)
2 tbsp pine nuts (optional)
Instructions:
• Combine the dry ingredients (flour, salt, yeast) in a large mixing bowl. Mix well to distribute evenly.
• Add the warm water and mix to form a shaggy dough.
• Let the dough rest for 20 minutes to allow the flour to hydrate and the gluten to develop.
• Wet your hands to prevent sticking. Fold the dough over itself five times to strengthen the gluten network.
• Place the dough in a greased bowl, cover and let rise until doubled in size.
• Punch down the dough to release air bubbles. Wet your hands or use olive oil before folding the optional pumpkin seeds and pine nuts for added flavour and texture.
• Divide dough into two portions for smaller loaves, or shape into one large round loaf to bake in a bread tin. Let rise until doubled in size again.
• Preheat oven to 200°C. Place a small oven-proof dish with hot water on the bottom rack to create steam.
• Bake smaller loaves for 30 minutes directly on a baking sheet. Or bake a large loaf for 35-40 minutes in a greased tin.
• Cool before slicing, and enjoy the hearty homemade spelt bread!
Here is some quick information about the benefits of using wholemeal spelt flour:
• Higher protein content than regular wheat flour - Spelt contains more protein which provides sustained energy.
• More nutrients - Milling the whole spelt grain preserves all the nutritional bran and germ, making it richer in B vitamins, minerals like iron and magnesium, and fibre.
• Easier to digest - The gluten in spelt flour is more soluble, making it easier to break down for people with sensitivities.
• Nutty, sweet flavour - Spelt has a delicious nutty taste and sweetness that comes through in baked goods.
• Doesn't require strong gluten development - The gluten strands in spelt are more fragile, so it doesn't need intensive kneading.
• Denser texture - The lower gluten content gives spelt bread a pleasant dense, and chewy texture.
So, in summary, wholemeal spelt flour makes wonderfully tasty and nutritious bread packed with protein, fibre and important nutrients! Let me know if you need any other spelt flour facts.
Thanks for learning how to make a tasty artisan-style wholemeal spelt loaf with me today.
Stay connected by subscribing, and I'll keep the recipes coming!
#bread #4k #ciabatta #wholemeal #bakery #homecook #artisan
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[@خديجةالتازية]

❤❤❤❤تبارك الله عليك اختي 👍🔔 كنتمنى يدوم التواصل بيناتنا

[@helenbullock-k4h]

Looks amazing. Will definitely be trying this

[@خديجةالتازية]

👏👏👏👏👏😋😋😋👌👌👌👌

[@cookandphotoshoot]

Thank you

[@HitsugayaToushiro01]

Absolutely delicious!!

[@cookandphotoshoot]

Thx 🙏

[@easyanddeliciouswitheufrasia]

Wow!! Amazing looking bread dear. You are great!!

[@cookandphotoshoot]

Thank you and you have to try:)

[@easyanddeliciouswitheufrasia]

@@cookandphotoshoot You're welcome and I'll try to make it my friend.

[@nuranreda7582]

Do you have a recipe with regular whole wheat flour,

[@cookandphotoshoot]

Try this one should be good 👍 I will try today as well

[@nuranreda7582]

@@cookandphotoshoot thank you and any advice for dealing with hot weather while fermentation

[@cookandphotoshoot]

@@nuranreda7582 try to proof it in the fridge it's slow but you can have nice results