Spelt Multigrain Bread

by - March 07, 2020






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 is a dairy free bread recipe and is ideal for vegans.

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.


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 fridge overnight or leave outside at room temperature for at least 4 hours.
  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.
  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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