Tag Archives: bread

Yeast free Spelt Bread

In your belly within the hour!

When you need bread in a hurry, this is the recipe for you!
There’s no yeast, no waiting for the dough to rise, no kneading and no need to live without bread because the supermarket has run out of yeast again. We’ve all been there.

All you need are a few simple ingredients. This yeast free spelt bread is so easy to make, because you just have to stir a few ingredients together and shape the dough into a loaf. I’ve used Spelt flour but you can easily swap it out for all purpose flour, see notes below.

Prep time : 15 min
Cooking time : 50-55 min
Makes : 1 loaf
INGREDIENTS:

• 2 tbsp./10 gr. Psyllium husk powder*
• 1 cup/ 250 ml. water
• 1 cup /250 ml. milk
• 1 tbsp./15 ml. honey
• 1 tbsp. /15 ml. neutral oil or melted butter
• 2 tsp./10ml. plain Vinegar
• 1 cup/115gr. whole grain Spelt flour**
• 3 cups/360gr. plain white Spelt flour**
• 4 tsp./ 12 gr. baking powder
• ½ tsp./ 3 gr. baking soda
• 1 ½ tsp./ 9 gr. Salt


INSTRUCTIONS:

1. First you mix the one cup of water with the Psyllium husk powder in a bowl and let it sit for 10 minutes until a jelly forms.
2. In a measuring jug, add the one cup of milk and warm in the microwave for 30-45 seconds until warm to the touch. Add the butter and honey and stir to dissolve. Mix this with the Psyllium/water mix in the bowl. Stir to combine and add the vinegar.
3. In a large bowl add the whole grain flour, the plain flour, the salt, baking powder and baking soda, stir with a whisk to combine well.
4. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until combined and continue with your hands, start shaping a loaf in the bowl. Wet your hands with water because the dough will be quite sticky. Add a little extra flour if the dough seems too wet.
5. Transfer the loaf to the lined baking tin and make a few cuts in the loaf with a sharp knife. Place in the oven and bake for 50 to 55 minutes until golden on top. And when tapped with your fingers, it will sound hollow. Alternatively you may insert a wooden skewer, it should come out dry.
6. Remove from the oven once fully baked and let it cool completely before cutting.
7. This bread will keep well wrapped or in a Tupperware for several days. You can also freeze this loaf.

Enjoy!

*Psyllium husk really improves the texture of the loaf, it gives a golden crunchy crust, bouncy soft texture and it helps rise the dough.
** You can use regular flour if you prefer, but use a little less, about 3 ½ cups total flour to begin with, you can always add a little more.

If you make this Yeast free Spelt Bread , be sure to leave a comment! I’d love to hear from you and if you love it, pin it. And of course, if you do make this recipe, don’t forget to tag me on Instagram! @thecookingspoonblog or hashtag it #thecookingspoonblog

Gluten Free Bread Loaf

I’ve been testing some gluten free flour mixes and this is the best one so far, I can use it in any recipe requiring regular flour, in a one to one ratio, so no further calculating is necessary.
I have been using it for my quick gluten free bread loaf, pancakes and even pizza bases.


GLUTEN FREE ALL PURPOSE FLOUR MIX;
In a large bowl mix;
150 gr. potato starch (or corn starch)
150 gr. tapioca flour
200 gr. brown rice flour
200 gr. oat flour
300 gr. white rice flour
1 tsp xanthan gum

Stir until everything is mixed very well and store in an airtight container.

Prep time : 30 minutes (this includes making the flour mix)
Cooking time: 60 minutes
Makes : 1 loaf
INGREDIENTS;
• 3 1/2 – 3 3/4 cups gluten free all purpose flour mix
• 2 tsp. instant yeast
• 1 tsp himalayan salt
• 2 1/2 cups plus 1 or 2 tablespoon warm water
• 1 tbsp. honey or agave syrup
• 1 tsp. (apple cider) vinegar
• 2 tbsp. melted coconut oil or olive oil

INSTRUCTIONS;
1. Combine 3 1/2 cups of flour mix, the instant yeast and salt in mixer bowl and whisk until thoroughly combined.
2. In a jug measure out the warm water and add the agave or honey, the apple cider vinegar and coconut oil.
3. Add to flour mixture.
4. Mix on medium speed for 5 minutes. It should be the consistency of a thick batter which is too thick to pour but not thick enough to form a ball. Add additional water or flour 1 tablespoon at a time as needed to get this consistency.
5. Generously grease bottom and sides of 1 loaf pan. I find cooking spray works best, but you can use butter or oil.
6. Spread batter in loaf pan, slice down the middle with a very sharp knife. (see photo)
7. Let rise in warm place for about an hour. Covered loosely with cling film that has been sprayed with a little oil.
8. Preheat oven to 190°C / 375°F
9. Bake for 40-50 minutes, until bread looks firm and is fairly brown on top. Knock on it and if it sounds hollow it’s done.
10. Let cool for 20-30 minutes in pan before removing to wire rack.
11. Let cool completely before slicing.
12. I like to brush the loaf with a little olive oil for shine
13. It will keep for only three days tops, so I slice it and freeze it and take out as needed.
NOTE: You can add things like sesame seeds, or sunflower seeds to the dough if you like, not more than a 1/4 cup. Sprinkle some on the top too!

Enjoy!
Myra

Chia Seed Bread

Hello Folks, I just need to tell you about my new Chia Bread. My absolute favourite bread as of now.
It’s easy, nutritious, delicious and soooo all round good. You just have to try it. The Chia seed works as a moisturizer for the bread so it doesn’t dry out for….well at least two days, because that’s how long mine lasted. But it would have kept for another day, for sure. Normally home made (natural) bread goes stale within a day. But this one stay nice and fresh for days.
It’s high protein and high fibre, but mostly I can’t stretch enough how yummy it tastes.
I have a lot of favourite breads and I absolutely adore baking bread, like  Fig walnut bread, High Fibre Health Bread or  Norwegian Bread .
But I feel that this is the easiest one.
There is no real baking skill involved so don’t worry if you’re not an every day baker. All you do is knead and bake.

The smell from the oven will make it the best day of the week with a full sense of accomplishment.

Let’s do this!
________________________________________

Prep time : 10 minutes
Cooking time : 50-60 minutes
Makes : 1 small loaf

INGREDIENTS:

  • 340-360 ml hand warm water, about 1 1/2 cup
  • 1 sachet instant yeast, 7 grms. / 1 1/2 tsp.
  • 1 cup whole grain spelt flour
  • 1 cup plain spelt flour
  • 30 grms. / 2 tbsp. chia seeds
  • 1 tsp. salt


INSTRUCTIONS:

Pre heat the oven to 210°C / 410° F
NOTE: Don’t add all the water in the beginning, leave out about a quarter cup and add the remainder if it seems dry.
Put all the ingredients in a mixer equipped with the hook attachment and knead for 5 minutes.
Turn out the dough onto a lightly floured surface and knead for another minute or so and shape into a loaf.
Place the dough in a 20cm / 8″ loaf tin, and cover loosely with cling film that has been sprayed with a little oil.
Let it rise for about an hour. This bread will not rise as much as a conventional loaf, just a bit above the tin.
Place in a pre heated oven and bake for 50-60 minutes.
Check after 50 minutes, by tapping on the bread, If it sounds hollow already insert a wooden skewer. If it comes out dry, remove the bread from the oven.
The baking time also depends on your oven, so be sure to check. Although this bread is very forgiving.
Remove from oven and let cool on a rack before slicing.

Serving tip: A thick slice topped with avocado mash, coarse sea salt and a squeeze of lime.

Enjoy,
Myra XO

Pumpkin Loaf

Pumpkin Beer Bread

Pumpkin Beer Bread

Everywhere I look, it’s Pumpkins, Pumpkins, Pumpkins… and I’m loving it.
I can’t get enough of Pumpkins, I eat them all year round (thanks you frozen pumpkin).
But since I’ve been thinking a lot about Pumpkins lately (no surprise there), I wanted to find more ways to use them. And today I am sharing with you my Pumpkin Beer Bread Loaf. Just like a normal whole grain loaf but with Pumpkin in it, and a little something extra… beer!
The result is a soft textured loaf, hearty with a hint of sweetness and a nice crispy crust.
I’ve kept it plain and simple so you can eat it with anything from cheese to Nutella. Don’t worry you can’t actually taste the beer.
The color of the bread needless to say, is beautiful.
So those of you who are still looking for a new Pumpkin adventure, make this Pumpkin Beer Bread,  you’ll love it 🙂

⏰ Prep time: 15 minutes
🎃 Cooking time: ca 30 minutes
🍴 Makes: 2 Loafs

Pumpkin Loaf

_______________________________________
INGREDIENTS:

  • 4 – 4 ½ cups all purpose flour
  • 2 cups whole wheat flour
  • 2 tsp. salt
  • 1 package instant dry yeast
  • 3/4 cup lukewarm water
  • 1/2 cup light beer,
  • 2 tbsp. oil
  • 1 tbsp. sugar
  • 1 cup pumpkin puree, freshly made or canned
  • a small handful of Pumpkin seeds
  • more flour for rolling out dough

jakob-owens-YCX5QMNFUkE-unsplash

INSTRUCTIONS

1. In a bowl mix the two flours with the salt.
2. In a large bowl, dissolve yeast in warm water. Add the beer, the sugar, oil and 3 cups flour. Add the pumpkin puree. Beat until smooth.
3. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough.
4. Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
5. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9×5-in. loaf pans. Cover and let rise until doubled, about 30-45 minutes. Brush with a little milk and sprinkle with the Pumpkin seeds.
6. Bake at 375 F for 30 – 35 minutes or until the bread sounds hollow when tapped.
7. Remove from oven and place on wire racks to cool.

Enjoy !

Myra XO

Pumpkin Loaf