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A recipe for spelled bread should be found in every culinary notebook. Spelled bread, both sourdough and yeast, is a treasury of vitamins, minerals, and above all "good" carbohydrates and fiber, thanks to which it serves the he alth of each of us. Moreover, it captivates with its unique taste and smell. Here are proven recipes for delicious spelled bread.

See how to store bread to extend its freshness

The recipe for spelled breadshould be used primarily by people struggling with heart disease (it has been scientifically proven that spelled slows down the development of atherosclerosis) or problems with the digestive system. Pregnant women and nursing mothers can also use it without fear. The recipe for spelled bread can be tried even by diabetics, provided that they use stevia, not honey, to make the bread.

Spelled bread with yeast - recipe

Ingredients:

  • 3 cups of white spelled flour

  • 300 ml (1 and 1/5 cups) warm water

  • 0.5 packets of dry yeast

  • 1 tablespoon olive oil

  • 1 teaspoon of s alt

  • 0.5 tsp honey or 3/4 tsp brown cane sugar

  • a handful of sesame seeds

  • butter (to grease the mold) or baking paper

Preparation method:

To prepare the spelled bread, start by dissolving the yeast in a bowl with 2 tablespoons of lukewarm water. Then mix the flour with s alt and dissolved yeast. Then proceed as with the dumpling dough - make a mound and make a hole in its center. Add the olive oil, the rest of the water and the honey (or sugar) to the well. Knead all ingredients until the dough is uniform, but very sticky and moist.

Pour the prepared mass into a pan greased with butter and sprinkle with sesame seeds. Then cover the dough with a damp cloth and leave it to rise in a warm place (the dough should double in size and reach almost to the top of the pan). IMPORTANT! As soon as the bread rises, put it in a preheated oven as soon as possible. It should be done gently so that it does not fall.

Spelled bread should be baked at 200 degrees Celsius for about 40-50 minutes.

Spelled sourdough bread - recipe

Sourdough recipe

Spelled sourdough is the basis for the leaven and it is prepared about 6 days before the planned baking of the dough. Put 5 tablespoons of rye flour (type 2000) into a liter jar (or a tall vessel) and add 5-6 tablespoons of boiled water. Mix everything with a wooden spoon until a thick mass is formed. Then cover the jar with a cloth and set aside overnight in a warm place. For the next 5 days, add 1 tablespoon of flour, also rye flour, and 1 tablespoon of water to the jar, stirring thoroughly each time until you get a thick mass.

Leaven recipe

Pour 60 ml of water into a bowl, then add about 2 heaped tablespoons of leaven and 4 tablespoons of rye flour. Mix everything thoroughly. Start to set aside for about 8 hours.

Cake recipe

Ingredients:

  • pre-prepared leaven

  • 300 g spelled flour (i.e. 2 cups and 1 heaped spoon)

  • glass of water

  • pinch of s alt

  • a handful of oatmeal

Preparation method:

Add the flour, s alt and water to the leaven in small portions, constantly kneading the dough. After you get a smooth mass, pour the dough into the mold and sprinkle with oatmeal. Then cover the mold with a damp cloth and set aside in a warm place to rise. Put the dough risen to the brim for 15 minutes in the preheated oven to 230 degrees Celsius. Then reduce the temperature to 180 degrees C and bake for 50-60 minutes.

Wholemeal spelled bread - recipe

Ingredients:

  • half a kilo of wholemeal spelled flour (type 2000)

  • 30 g cubed yeast

  • 300 ml cup of warm water

  • 1 teaspoon of liquid honey

  • 1 teaspoon of s alt

  • 1.5 tablespoons olive oil

  • a handful of linseed and sunflower seeds

Preparation method:

Mash the yeast in a bowl, add 2-3 tablespoons of water and honey and mix until smooth. Then combine the flour with s alt and sunflower seeds, then add the dissolved yeast and the rest of the water. Knead the dough until a homogeneous mass is formed. The dough should be thin so that you can almost pour it into a mold (previously greased with butter or lined with baking paper). Finally, sprinkle the dough with linseed, cover with a damp cloth and leave in a warm placeto rise for about an hour.

Put the dough into the oven preheated to 220 degrees Celsius and bake for 10 minutes. Then reduce the temperature to 200 degrees C. and bake for another 30-40 minutes. Alternatively, 10 minutes before the end of baking, you can take the bread out of the pan and bake it only on baking paper.

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