Spelt Multigrain Bread

by - March 07, 2020


Spelt Multigrain Bread

Spelt Multigrain Bread

Spelt Multigrain Bread


For this recipe I used 100% spelt flour. The bread turned out quite nice.  But, the bread slightly dryer then the bread made from bread flour. However, it is still soft.  I have another multigrain bread recipe using bread flour and yudane method, you may click here for the recipe.

Spelt flour does contain some gluten and it works as a substitute for wheat flour or high gluten bread flour.  Spelt is an ancient whole grain claimed to be more nutritious and healthier than modern grains.

This Spelt Multigrain Bread is a dairy free bread recipe and is ideal for vegans.

Yudane method is quite similar to Tangzhong (water-roux) method.  Both methods are scalding method. For the Yudane method, boiling water is used to scald the flour instead of cooking over the fire.   Please click here to see the differences between  Yudane vs Tangzhong Method. 

I have other Yudane Method recipes that you may like to try too.   Yudane Method Bread recipes.

It is advisable to read the following notes before starting baking.

GENERAL NOTES:

KNEADING TIME
For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.

OVER KNEADING
Some have experienced the dough breaking during the second proofing.  If that happens it is due to over kneading.  Please stop the machine and check your dough during the final cycle of kneading to ensure that you don't over knead. Every machine is different and there is always a chance of over-kneading when using a machine. You may need to adjust this timing and stop as soon as you reach the window pane stage.

FLOUR
The right flour plays a very important role in bread making.  Usually bread flour content around 11.5 - 13.5% protein, while high gluten flour is around 13.5 - 14.5%.  All purpose flour content less protein around 9 - 11%.  To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking.  Sources from here and here.

HYDRATION
The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently. 

PROOFING
Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.  
If you are unable to judge by just looking at the dough, you can do the finger poke test:
  1. First Proofing:
    • Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger.  If it bounces back immediately without any indentation then it needs more time.
    • If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.  
    • If it bounces back just a little, then the dough is ready to be punched down and shaping.
  2. Second Proofing:
    • Lightly press the side of the proved dough with your finger.  If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
    • If the indentation stays and it doesn’t bounce back, it means it has been over proved.
    • If the indentation slowly bounces back and leave a small indentation, it is ready to bake. 
    • There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring. 
WRINKLE TOP OR SHRINKING
If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof your dough until it just reaches or is slightly below the rim of the pan.

BAKING
Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.


Recipe - Spelt Multigrain Bread Recipe (Yudane Method)

Yields: 1 loaf

INGREDIENTS:

Yudane:
75g spelt flour
75g boiling water

Bread:
250g spelt flour
65g multigrain (9 grains - brown flax, anthograin wheat, rye, triticale barley, sesame, spelt, quinao and millet)
1 1/2 tsp instant yeast
28g brown sugar or honey (I used organic brown sugar)
1 tsp salt
13g extra virgin olive oil
165g - 175g water (add 165g first and reserve the balance to use if too dry)

Utensils:
Pullman pan (20 X 10 X 10 cm) or (8" X 4" X 4")

METHOD:

Yudane:
  1. Add spelt flour in a bowl, pour the boiling water and mix well with spatula or spoon.  
  2. Cling film and place in the fridge for at least 4 hours or overnight.  
  3. Take out from fridge 30 minutes before using to return to room temperature.
Bread:
  1. Blend the 9 grains in a food processor for few second.  Keep aside.
  2. Put all ingredients together with yudane dough (except olive oil) into the bowl of stand mixer. Using the dough hook, knead for 5 minutes (Chef Kenwood mixer, speed 2.5) until the dough comes together.  Add in olive oil and continue kneading for another 8 - 10 minutes until the dough comes together, become elastic and tacky but not sticky.  I noticed that it is harder to achieve window pane stage with Yudane method dough. It could be due to the gelatinization of starch.  Window pane is not really neccessary as long as you kneaded the dough long enough. During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
  3. Let the dough rise in a warm place for 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.
  4. Pnch down the dough to release the air. Transfer the dough to a clean floured surface and form into a ball.  Roll out the Roll out flat with a rolling pin.
  5. Fold in both sides to meet in the middle and roll up the dough like Swiss Roll until a log is formed. 
  6. Place dough in the prepared loaf pan.  Let it rise for another 30 - 45minutes or until the dough reaches slightly above the rim's of the pan.
  7. 15 minutes before baking, preheat the oven to 190C (top and bottom heat) or 170C (fan-forced).
  8. Bake in preheated oven for 30 - 35 minutes until golden brown.
  9. Remove bread from oven and let them cool on rack completely before slicing.

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