Tag Archives: bread

Everyday Spelt Bread

This is the easiest bread recipe I have in my repertoire, I make it all the time. Mostly because it is a no-brainer recipe and some times because it’s even quicker than going to the store to buy a loaf, or because it’s raining and I don’t want to leave the house. Whatever the reason may be, this fool proof recipe is one I use time and time again .

Pro’s :

delicious
Soft
Warm
Healthier
No additives
Cheap
Home made

Con’s:

Nope…can’t think of any.

Prep time : 10 minutes

Cooking time : 30 minutes

oven temp : 200 C / 400 F

Ingredients:

2 teaspoons active dry yeast
3/4 cup warm water
1/2 cup milk at room temperature
2 tablespoons honey
3 1/2- 4 cups whole grain spelt flour
2 tablespoons extra-light olive oil
1 teaspoon salt
extra olive oil or melted butter for brushing loaf

Instructions:

Combine the warm water, yeast and honey in a large jug, and let it sit and “proof” for 10 minutes. Add the milk and stir.

Place the flour in the bowl of your mixer, fitted with the kneading hook, pour the water yeast mixture into the bowl of flour with the motor running on the lowest setting. Add the salt and olive oil. Once incorporated you can turn the mixer setting on higher. Knead for about 7 minutes.

Cover the bowl with a damp cloth and let the dough rise for 45-60 minutes in a warm place. It should double in size.

Grease a loaf tin with melted butter.

Turn the dough out on a floured surface and knead a few minutes. Shape into a loaf and place in loaf tin.

Let rise again for 30 minutes covered with an oiled piece of plastic wrap.

Preheat your oven to 200 C/400 F , remove plastic wrap and place loaf on a rack in the middle of the oven. Bake the loaf for about 30 minutes turning half way, tap the loaf to see if it’s fully baked, it should sound hollow. Once baked , brush the crust with some butter. This is an optional step but I love the way the crust gets a bit softer and glossier. Let it cool in the pan for a few minutes before removing it to cool completely on a wire rack.

Enjoy!

Myra xo

If you make this recipe please be sure to leave a comment and/or give this recipe a rating! I love hearing from you. And please don’t forget to tag me on Instagram so I can see your creations!

Norwegian Health Bread

46 Replies

This amazing bread was originally invented by a Norwegian Pastor named Marksett, and is nothing short of a miracle. Jam packed with nutrients and no flour, no yeast and no leavening whatsoever. Pure natural ingredients for a real bread.
Oats, seeds, olive oil, salt and water, that’s it. The Chia seeds and Psyllium act as binding agents.
A nutrition BOM, so to speak. Full of fibre and healthy fats. I eat two slices a day and I can assure you, it’s plenty and very delicious. Toasted it’s pure heaven.
The beauty of this loaf is that it has to be made with lots of love, almost like therapy. You need to mix the ingredients and leave it overnight in the fridge so that all the seeds and fibre can do their “thing” and expand. Bake the next day. A slow bread if you will, worth every bit of effort.

Freezes well too!

Prep time: 15 minutes
Waiting time: overnight
Cooking time : 70 minutes
Makes 1 loaf

Ingredients:

• 1 ½ cups rolled oats (if making gluten-free, make sure to get certified gluten-free oats)
• ½ cup Pumpkin seeds
• ½ cup Sunflower seeds
• ½ cup flax seeds whole
• 3 tbsp. flax seeds cracked or roughly ground
• 2 tbsp. Chia seeds
• 2 tbsp. Psyllium seed husks
• 2 tbsp. sesame seeds
• 1 tsp fine grain sea salt
• 1 tbsp. olive oil
• 1 3/4 – 2 cups water

Directions:

1. In a bowl combine all the dry ingredients, stirring well. Whisk oil and water together in a measuring jug. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick , first add the 1 ¾ water and then the remaining ¼ up if necessary. See how it goes. It will however become a big ball. See picture.
2. Cover with cling film and place in the fridge overnight.
3. The next morning, remove the bowl from the fridge and let sit at room temperature for about an hour before baking.
4. Grease a loaf tin, ( 8”/ 20 cm.)
5. Do not preheat oven.
6. Place loaf pan in the oven on the middle rack, and bake at 350° F / 175° C for 70-75 minutes.
7. If the loaf gets to dark, make a tent cover of aluminum foil and cover loosely. Test with a wooden skewer to see if the bread is done. The wooden skewer may be moist but not sticky.
8. Bread is done when it sounds hollow when tapped. It should also have shrunk away from the edges of the tin. Let cool about twenty minutes and remove from tin. Then cool completely before slicing.
9. Store bread in a tightly sealed container for up to four days, or freeze.

Enjoy!

Myra Xo

Pesto Knots with Garlic Butter

2 Replies

This has to be the best dinner roll of all times. Soft dough filled with pesto and tied in a cute little knot.

INGREDIENTS:
• 200 ml / 1 cup minus 2 tbsp. hand warm milk (you can use unsweetened soy)
• 42 gr. / 1.5 oz. fresh yeast
• 2 tbsp. honey
• 500 gr. / 1 3/4 cup Spelt flour (type 630) or all purpose flour
• 1 tsp salt
• 2 medium eggs at room temperature
• 100 gr. butter at room temperature
• 2 tbsp. Pesto
• 1/4 cup butter
• 1 tbsp. chopped parsley
• 2 garlic cloves, peeled and grated

INSTRUCTIONS:
Bring the milk to hand warm temperature, either in the microwave or on top of the stove. Make sure it’s not to warm or you will kill the yeast.
Crumble in the yeast and the honey. Give it a stir and set aside. It will start to bubble up.
In the bowl of your stand mixer add the flour and salt and stir to combine. Make a well in the middle and add the butter, the two eggs and the milk mixture. Knead on medium for about 6 minutes. Add a little more flour if it seems too wet. It will be a sticky dough however.
Cover with cling film and leave to rise for thirty minutes.
Roll out the dough into a rectangle of about 35 x 45 cm / 14 x 16 ” , cut in half lengthwise and spread one tablespoon of pesto down the middle.
Roll each half into a long rope and cut each roll into 6 equal parts.
Shape into knots tucking the ends under, free style it because you can’t go wrong here
Leave the knots to rise for 10 minutes while the oven is heating up at 400 F / 200 C.
Heat the butter with the garlic in a small pan until melted. Add the parsley. Brush knots lightly with butter, avoid the parsley as best you can at this point because it might burn.
Bake for about 13 – 15 minutes. Remove from the oven and brush with more garlic butter.

Serve and enjoy.
Myra XO

Mexican Pulled Beef with Jalapeño Cheddar Corn Bread

20 Replies

Mexican Pulled Beef with Jalapeño Cheddar Corn Bread, comfort food at its best!

Ingredients Chili;

3 Tablespoons Olive Oil
2.5 lbs. boneless beef chuck roast, trimmed and cut into 2 thick slices
1 tsp. Himalayan salt and freshly ground black pepper
2 tbsp. All Purpose Unbleached Flour
2 medium onions, peeled and chopped fine
3 garlic cloves, peeled and grated
2 tbsp. Unsweetened Cocoa (this is a must)
2 tbsp. ground Cumin
2 tbsp. sweet smoked paprika
¼ cup tomato paste
2 Tablespoon fresh oregano leafs or 2 teaspoon dried
1/2 tsp. dried Thyme
1/2 tsp. crushed red pepper, or to taste
1/4 C. Chopped Coriander
1 (15-ounce) cans dark red kidney beans, drained and rinsed
1 (28-ounce) can crushed tomatoes
2 C. beef stock
1-2 tbsp. Liquid Smoke
1 – 2 tsp. chopped chipotle (depending on how hot you like it)
1 tbsp. coconut sugar or sweetener of choice
1/2 cinnamon stick
2 bay leaves
2 tbsp. fresh Coriander leafs

Toppings; scallions, avocado chunks, sour cream, cheddar cheese, fried onion rings

Method;

Turn on your slow cooker, set to high.

Meanwhile heat a large frying pan and add 3 tbsp. of oil. Season the beef with the salt and pepper and toss with the flour. Sear the beef on both sides and brown until quite dark. Transfer to the slow cooker

Next fry the onions in the pan with the remaining oil until golden add the garlic and cook for an other minute. Transfer to the slow cooker.

Add the remaining ingredients to the slow cooker, except the beans and Coriander leafs

Cook on high for 4 hours. After three hours add the beans. The cooking time depends on your slow cooker and the quality of the beef. So just check by pulling away a piece of beef with a fork. If it loosens easily transfer the beef to a cutting board or large platter. Leaving the beans in the pot. Pull the beef apart into chunky bits and shreds with two forks. Return to slow cooker. Heat thoroughly again for about half an hour until ready to serve. Sprinkle generously with fresh Coriander leafs. Serve with Pumpkin Corn Bread and lots of toppings.