You are here

Member since April 2003
0
4

Easy Vegan Spelt Bread

What you need: 

3 cups whole or light spelt flour (organic, of course!)
1/4 cup raw sugar, or brown sugar
1/2 tablespoon sea salt
3 teaspoons dry yeast
1 3/4 cups warm water
a handful of: flax, sesame, sunflower seeds (any or all)

What you do: 

Pre-heat oven to 375*
Nice easy vegan bread recipe.
Mix all the dry ingredients together, including the seeds. Stir everything until well mixed, then add the water and keep mixing until the batter is thick and moist.
Pour into a greased loaf pan (I use olive oil), smooth out the tops and sprinkle seeds on top if you like. Cover the pan with greased plastic wrap (again, I use a little olive oil), and place a tea-towel on top. Place on the top of oven where it is warm and let it rise until it has about doubled in size (about 20 to 30 minutes). Bake at 375* for 45 minutes, or until tester comes out clean.
Remove from pan and let it cool before slicing. Enjoy some while it is still warm!

Preparation Time: 
1 hour
Cooking Time: 
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

I've tried a lot of different bread recipes lately, and I have to say- this one was the quickest and easiest to put together!  I love to knead dough, but I don't always have the time.  I've made this bread twice now (following the recipe word for word), and it has come out beautifully both times.  It's delicious fresh, for sammiches, as toast... fool-proof!

0 likes

This was a most delicious recipe!  I let the yeast/sugar/water sit for a while until it was cloudy and slightly frothy, and then added it in.  I let the dough rise in the bowl for about 3 hours, then shook it to knock it down (the dough was very sticky) then poured it into the oiled pan.  Everyone agreed that this bread had a delicious taste and texture, and that it was better than the spelt bread we pay $4 for!  I would have loved to see how it was as toast in the morning, but we ate it all that night.  YUM!

0 likes

Mine just came out of the oven, and it is beautiful, soft, and delicious! I must admit, though, that I didn't follow any of the preparation directions. I used the ingredients listed, plus some olive oil, ground flax meal, and vital wheat gluten (obviously I am not wheat-free, I just like spelt). I only used 1 cup of water, thanks to Michelle41's advice, and I omitted the seed option. First, I dissolved the yeast, salt, and sugar in the water, then added the remaining ingredients. I kneaded the dough with my Kitchenaid's dough hook (although this could be done by hand or bread machine as well) - I am a firm believer in kneading, because breads that I have made without kneading never turn out half as well. I let it rise twice for 30 minutes each (covered by a damp towel to prevent drying), and then shaped the loaf and proofed it for 45 minutes in a greased loaf pan (I am also a firm believer in allowing dough sufficient rising time, for the same reason as previously stated). I baked it as directed, but covered it with foil halfway through to avoid a burnt crust. My loaf rose beautifully and has a very nice crumb...not to mention it tastes delicious! I'll be using it for sandwiches this week - so much better than the crappy, scary store-bought bread that is sitting in my fridge. :-)

0 likes

YUM!  I recently went wheat-free and was missing bread - this TOTALLY solved that problem, quickly and easily.

I had the same prob mentioned afore - the bread overflowed from my pan into my stove and caused it to cave a bit in the middle.  I used a large loaf pan, but this recipe must be intended for two loaf pans (which most breads are).  So, either half it and use one loaf pan, or use two loaf pans - it rises like crazy!  Even up here in the mountains, at 10,000 foot altitude.

0 likes
Anonymous

Wow! This bread is amazing!

It has a really light, open texture and it tastes sooo good. Before I post the photo, I have to confess it wasn't actually me that made it, but my sister- all credit to you, little macro ;) She did make a few minor changes (frothing up the yeast, I think) and adding delicious poppy/sesame seed to the top.

Thanks sis!

MM x

0 likes

Delicious! The best homemade bread I've had in quite a while. This is a keeper and I will be making it on a regular basis. No doubt.

0 likes

Well, lucky, lucky me! I have a silicone bread pan and it has a very narrow bottom, unlike traditional metal pans. As a result, my loaf rose beautifully and kept its "dome." It's not a big loaf and the dome is not high, but it's domed, nevertheless, and beautiful. Can't wait to cut into it!

0 likes

We've just started using spelt flour for bread and found this recipe. It's a very good recipe and I've made it several times as my family loves it. The only thing I found confusing was the water. It's written as 1 3/4 cups warm water. Well...following recipes forever I put in 1 AND 3/4 cup warm water and needless to say I had a gooey mess  ::). I added more flour and it was ok but not great. Now I use just a bit over 3/4 cup and it's fine. Then again I don't add flax seed and other stuff to it. I do add seasonings like  a garlic and italian seasoning mix. Before putting the bread in a pan, I rub olive oil on the whole bread then roll in some cornmeal. After putting it in the loaf pan, I sprinkle more cornmeal on top. My crust comes out nice and crisp :).

I also found it to be a dense thick bread. After working with the recipe some, when I measure the flour, I shake it very loosely in the measuring cup till it meets the top...I don't scrap it off on top. I then only knead it for a very short time...just for about a minute or so. Finally, I let it raise longer than the suggested time...maybe an hour or more. The longer the better.

With bread like these I don't think the consistency will ever be soft like store bought breads (processed of course  ;) ) plus I've tasted spelt bread from the health food stores and theirs isn't any softer.

All in all, it is a really good recipe and my family loves it and requests I make it all the time :)

0 likes

Pages

Log in or register to post comments