Easy Vegan Spelt Bread
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)
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!
SO HOW'D IT GO?
Wooohoo! I made an awesome loaf of bread with this. I had to take it out a little earlier, though, and I didn't use all the water. Other than that, I followed the recipe to the letter and it turned out great :)
Hmm.. I should have paid more attention to the "let it rise until it has about doubled in size" part, and how gooey it was. Heheh.
While rising, it spilled over the edges of the pan and onto the stove.
I saved most of the dough and put it in a bigger pan, but it didn't really rise anymore after that.
The bread was still delicious though!
Next time I'll add a little bit more salt and put it in a bigger pan right away so it can rise to be HUGE.
Does this bread do well in the bread machine?
I made this today and decided to do the starter option. It came out beautifully and very, very tasty. I also added a lot of flax, both to the dough and on top as someone mentioned. After it was done, I tried it with earth balance spread mixed with a little fresh garlic and parsley (yummy!) and then again later with some plum jam (double yummy!). This is the first spelt recipe I've made and it was definitely a hit. Thanks:)
Has anyone tried this recipe in a bread machine? I am going to try it in my machine (with the flax, sesame and sunflower seeds also).
okay-- here's the way to get it perfect (and delicious every time!). Mix the water and sugar into one bowl. Add yeast and let it sit for 5-10 minutes. In a big mixing bowl, mix spelt flour and salt. Then mix the two together-- it will be a gloopy and wet dough. Pour it into a greased loaf pan. Cover with a towel and set someplace warm for 45 minutes or so. It will rise. DON'T punch it down. DON"T rise again. Just take the risen loaf and put it in the oven.
Your friends will be amazed at your delicious bread-making ability-- if your share!
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!
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!
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. :-)
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.
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