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Sunday, March 15, 2015

Multigrain spelt bread without yeast

Since a while now I have been looking to making wholegrain bread. But rather a quick bread than a slow sourdough-based bread that needs 1 or 2 full days to leaven and bake. I remember eating excellent bread in Sweden during the Summer and I found similar cakepan-baked breads in Iceland last year so I set on to make my own fresh baked bread.

This quick bread recipe is a rough mix of spelt flour and flax seeds, but also contains sunflower seeds and pecan nuts. The liquids are yoghurt, olive oil and honey, which gives it a little sweet touch. Finally the leavening agent is baking soda (sodium bicarbonate), which allowed me to make the bread loaf in 1 hour but doesn't give the bread that bready consistency with holes (rather a crumbly cakey consistency which is wonderful). Enjoy the bread with some butter and you'll love it!

Recipe for a loaf of spelt bread

2 dl oats
5 dl spelt flour (dinkel wheat flour)
1 dl flax seeds
1 dl roughly chopped pecan nuts
1/2 dl sunflower seeds
2 tsp baking soda
2 pinches of salt
0.4 dl honey
4 dl plain yoghurt
2 tbsp olive oil
Extra: some flax and sunflower seeds for decoration

Mix all dry ingredients in a bowl. Add wet ingredients and mix into a sticky dough. Transfer dough to a 30 cm-long cake pan lined with parchment paper. Sprinkle some flax and sunflower seeds over. Bake in oven 50-60 min at 175 C. Remove bread from pan and let it cool on a wire rack.

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