5 Ingredient Spelt Sandwich Bread | KBS Bread Machine | PERFECT Sandwich Bread | QUICK & EASY
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- Опубликовано: 31 окт 2021
- Helloooooo!
Oh if these walls could talk... they would be telling you just how long and how many times it took me to get this recipe right. It took foreverrrrrr.
This KBS Bread Machine was my mother's day gift from hubby and I love it so much. I have been doing trial and error, and so much research to figure out how to make the best textured sandwich bread possible.
Here's the skinny, Minnie... apparently bread is super temperamental and the slightest thing could through it off. Did you know this? Well, I didn't. So my bread was being effected by things like; the environment- it being too humid or too warm, a little too much water, a little too little water, too much flour, too little flour, a smidge too much yeast, a smidge too little yeast... the list truly goes on.
Either way, after a many of loaves of bread in the trash I was able to create a recipe that works- perfectly.
Have you taken a look at the ingredients list on the back of your baked goods? If you haven't give it a shot. Surely you'll find that's it's massively extensive. And for what reason?
The store bought bread- specifically- is packed with a variation of different chemical compounds, preservatives, and additives. Sooooooo many!
For peace of mind and for assurity that we are keeping our bodies as healthy as possible it made so much more sense to make our own bread- with ONLY 5 INGREDIENTS!
I'm patting myself on the back for that one. Anyway, one day I'll do a review of this bread machine and give you my thoughts on it. It's because of the instruction book that I had so many issues to begin with. But I digress.
Thank you so much for watching this video and I'll definitely see you in the next one. Bye!
Ingredients:
- 3 cups Spelt Flour (White Unbleached)
- 1/2 tsp Sea Salt
- 1 cup Water
- 2 tbsp Grapeseed Oil
- 2 tbsp Honey (or Agave to make it Alkaline/Vegan)
- 1 1/4 tsp Rapid Rise Instant Yeast
#kbs #breadmaker #breadrecipe #breadmachine #chemicalfree
-------------------------AMAZON LINKS--------------------------------
KBS 17-1 BREAD MACHINE - amzn.to/3ZP4xst
WHITE UNBLEACHED SPELT FLOUR - amzn.to/45DCHB7
BREAD KNIFE - amzn.to/46nN3G7
WIRE COOLING RACK - amzn.to/3F9R0m0
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Happened Upon Happy
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#breadrecipe #5ingredients #spelt #breadmaker 
Хобби
Thank you for sharing.
My pleasure! Thanks for watching!
Thank you for sharing this recipe. I am going to try this recipe.
My pleasure 😊thanks for watching! I hope it works out for you!
Thank you for this recipe. 😊
My pleasure 😊 thank you for watching!
I made this bread and it was absolutely delicious, I adjusted the recipe by adding some cinnamon and it came out great! 😊
Thanks! 🤗
Your bread looks delicious, great work ❣️
Thank you 😊
Thank you so much! The only glutenous flour my sister doesn't have a bad reaction to is organic spelt, however the loaves from the health shop are over $9 each! I'm going to try your recipe and hope using Australian measuring cups will have it turn out the same! xo
Oh wow that’s so interesting! And yes, store bought Spelt Loaves are so expensive 🥴 thanks for watching and good luck on the measurement conversion! Rule of thumb honestly is if it’s gummy then it has too much water, if it’s still appearing floury then it needs more water. Should be a clean, smooth ball. Let me know how it turns out!
Wow! This is a dream come true ! I'm so so happy that you've shared this. My daughter can only tolerate spelt flour.
Thank you so much!
Oh wow, so glad I could help! Thanks for watching!
Hi new friend here! Looks like you have some good content. Going to check out more of your videos 👍🏻
Oh awesome 🤗 Hi & welcome! Thanks so much for watching!
I am so excited to finally use my machine! Do you think this recipe would work with a sprouted spelt? Thanks for sharing.
Hi! Yeah I bet, I love mine so much! Honestly, I'm not 100% sure just because the water ratio could potentially be off but I'd say it's worth a try. I would just watch it and if it's too gummy- add more flour, and if it's too dry (I think that's the best way to explain the look)- add more water. If you look in your instruction manual it provides a picture of what the dough looks like when there is too much or too little of one or the other. Good luck and thanks for watching!
Hi! Great video! Did you share the full recipe and measurements? I can’t find it.
Hi! Thank you and thanks for watching! Yes I did, it’s in the description.
Hi There, so for those of us viewers yhat don't have the same brand of bread maker, what suze loaf does your recipe make and if we are to choose a program on our bread maker, would it be a "white" bread? There are many options/programs but you just reference the number on your machine which is not helpful for all bread machines. Thx.
Sorry you didn’t find it helpful! I’m unsure, as I’m only familiar with the bread machine I currently have. I believe my setting says “soft bread”
Hi from Australia! Next time you make your amazing looking bread would you please post the weights. I use grams but can convert from ounces. I also think your tablespoons are 15ml where as here its20ml if you could clarify that too would be great! Thank you 😊
Hi 👋🏾 I will definitely look into that and get back to you shortly!!
Thanks for watching!
I don’t have any unbleached white spelt flour. But I have regular spelt flour. Do you think it will still work?
I’m not 100% certain, I want to say it should. Although you may or may not need to slightly adjust the water since it is a wheat. Thanks for watching!
@@HappenedUponHappy Okay. Thanks!
I have two questions. Why did you select size small when clearly it is large? Is olive oil better than butter?
Honestly, then, there was a specific reason and out of habit I even do it still today. I truly don’t remember the why though (mom brain 😅) lol sorry. It was something along the lines of not wanting it to get any bigger than that, because it has done that before as well. Currently, when I make the bread, it doesn’t rise nearly as much. But how much your bread rises has a lot to do with your environment- temp in the house, etc. So I think that was the real reason why I was getting so much rise. But these days, it’s not nearly as high and I use the same recipe. I can’t speak to whether or not olive oil is better than better. I use grape seed oil. It’s really just a preference. Coming from an Alkaline background, that’s always our first go to rather than butter. I did try a couple of attempts with butter and there wasn’t any fundamental difference so I took it out. Not mad at dairy free.
Thanks for the questions and thanks for watching! Good luck with everything!
I have tried this recipe twice. The second time I was very careful to follow all of your instructions. Can you think of any reason why my loafs are only rising half way? I used fresh rapid rising yeast. What could be causing this?
I’m not 100% sure why. However, humidity- among other environmental factors- actually play a pretty big role into the bread making process. I learned that doing a quick google search when I was experiencing similar problems during my trial and error phase. Also ensure that your rapid rising yeast is for bread machine. I think if you do a search you should be able to narrow down your exact issue. Thanks for watching and good luck!!
Hi, thank you so much for this video. I don’t know how many failed attempts Iv had making bread. I tried your recipe, it looks more promising than any other loaf I have attempted but my machine is for 1lb only so the top of my bread didn’t cook properly or rise. If you can share how much ingredients I can use for my 1lb bread machine that would be amazing!
Thanks for watching! I actually don’t 100% know the answer to your question, however, I would assume that since your machine is a 1lb and mine is a 2lb maybe cutting the recipe by half should help? Again, I’m not fully sure but that’s what I would do. Also, if you have your guide with recipes in it- reference that just for a flour to water ratio on the basic bread setting. I hope this is helpful in some way. Good luck!
@@HappenedUponHappy Thank you for your reply. It’s a trial and error until I get it 100% correct. But your recipe is a great guide. X
No problem and yeah it was a lot of trial and error for me as well to get to these measurements, so I get it. Thanks again for watching! Hopefully you get it soon.
Hi, it’s me again. Got a new bread maker and did exactly the same as your recipe but the bread came out deflated on top. Just wondering if this ever happened to you and what could I do to resolve this. 😢
Hey there 👋🏾 honestly, as I mentioned before, it took me a lot of trial and error (and googling) before I was able to get consistent results with my bread. Yes, I’ve definitely had it be deflated on the top which is so disheartening 😖 from what I remember, it could be a number of different things- yeast to sugar ratio, too much yeast, too little yeast, temperature of your home (too hot and humid), etc. literally could be a number of things. If I were you, and when I was you lol, I had to take to google and read a couple of blog posts on bread making and ways to improve the process.
Sorry you’re having a hard time!
Can this be made with half whole spelt flour?
Hi, thanks for watching! If you’re referring to wheat spelt, yes it can.
I’m trying to make alkaline bread the yeast cancels this recipe dang cause it looks so good
I know the struggle! You can omit the yeast and instead of using the bread machine throw it in the oven and see how that turns out- it just won’t rise as much but it may be okay. I say give it a shot. Either way good luck!
Can I use EV Olive Oil?
I’m sure you can, I don’t see why not! Thanks for watching!
I don’t have bread machine, how can I make it the oven?
I’m not certain, I’ve only used this bread maker to prepare this. You may need to reference a non bread machine recipe in order to determine that as I’m not familiar with the resting process necessary for making bread. The ease of the bread machine is it does all of that for me. Sorry! But thanks for watching and good luck 🙂
Find a recipe using old technology... your hands...many out there
Any idea the carbs
So sorry, not a clue!
You should show how the blade can be stuck in the bread. Also I’d isn’t see which setting you chose
Thanks for watching! I’m certain at some point I will do a follow-up to this, so I’ll keep in mind to mention that. I, personally, don’t remove the knife mid cook cycle even though it leaves and indentation- mainly due to forgetfulness lol. Also, I use menu 1 for soft bread, light loaf, and small loaf size- I said it and put it on the screen in the video. Thanks again for watching!
I wasn’t saying to take it out mid cycle, I’m just saying let people know that the paddle blade gets stuck inside sometimes and to remove it before the bread cools. Oh I didn’t see it! I will watch it again
That’s interesting, I never remove it before the bread cools. My bread typically pops right out. Is it to prevent it from being stuck or to prevent the indent it leaves?
YEAST IS NOT ALKALINE IS CAUSING A LOOT OF MUCUS
Yes, I am fully aware- which is why it doesn’t say it’s an Alkaline recipe. Thanks for watching!
I’m so confused…… the voice doesnt match the hands hahaha
lol I think I’m more confused by that comment 🤔 but okay! Thanks for watching!
In other words she sounds like a white girl. Lol
🤷🏾♀️